Blueberry Cheesecake

Step 1

In a food processor (or blender), blend the graham cracker crumbs

Transfer the mixture to a bowl and add the butter

Mix the butter with the crumbs until well combined, using your fingertips

Add the cinnamon and mix

Step 2

Press the crust mixture into an ungreased 9-inch springform pan. Reserve

Step 3

In a stand mixer, beat the cream cheese with granulated sugar until smooth

Add the eggs one at a time, beating well after each addition

Add the heavy cream and cornstarch and beat until smooth

Step 4

Use an offset spatula (or wooden spoon) to spread the filling evenly over the crust

Bake for 1 hour in a preheated oven set at medium-low heat

Step 5

In a saucepan, combine all the ingredients for the blueberry coulis and bring to a boil

Let cool slightly and pour over the cooled cheesecake

Serve warm or chilled (for this, place it in the refrigerator for about an hour).