Blueberry Cheesecake Supreme

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Love this recipe! I will be the first to admit I am not expert when it comes to cheesecake but I made this at New Years and it was so delicious so when we had company this week it was my first choice for dessert. My brother in law actually told me about this great trick that if you turn off the oven a little early (about 5 minutes for me) and leave the cheesecake in the oven till it's completely cooled before transferring to the fridge it won't have any cracks. I did this at New Years and it worked out great, this time however I left the oven on just a little bit too long, it still tasted great just didn't look as pretty.

INGREDIENTS 
Cheesecake:
1 1/2 cups finely crushed graham crackers 
1/4 cup finely chopped walnuts
1 tablespoon sugar  
1/2 teaspoon ground cinnamon (optional)
1/2 cup butter, melted  
3 8 ounce package cream cheese, softened
1 cup sugar  
2 tablespoons all-purpose flour
1 teaspoon vanilla  
1/4 cup milk
3 eggs, slightly beaten  
1/2 teaspoon finely shredded lemon peel (optional)
Sauce:
2 cups bluberries fresh or frozen
1/4 cup sugar
1 tablespoon lemon juice
1 tablespoon corn starch 

DIRECTIONS

1. Preheat oven to 375 degrees F. For crust, in a bowl combine crushed graham crackers, walnuts, the 1 tablespoon sugar, and, if desired, the cinnamon. Stir in melted butter. Press the crumb mixture onto the bottom and about 2 inches up the sides of an 8- or 9-inch spring form pan; set aside.

2. For filling, in a large mixing bowl beat cream cheese, the 1 cup sugar, the flour, and vanilla with an electric mixer until combined. Beat in milk until smooth. Stir in eggs and, if desired, lemon peel.

3. Pour filling into crust-lined pan. Place the pan in a shallow baking pan. Bake for 40 to 45 minutes for the 8-inch pan, 35 to 40 minutes for the 9-inch pan, or until a 2-1/2-inch area around the outside edge appears set when gently shaken.

4. Cool in pan on a wire rack for 15 minutes. Using a small sharp knife, loosen the crust from sides of pan; cool for 30 minutes. Remove the sides of the pan; cool cheesecake completely on rack. Cover and chill at least 4 hours before serving. Makes 12 slices.

5. To make the sauce: In a medium saucepan, combine blueberries with sugar and fresh lemon juice. Bring to a boil; add corn starch, reduce to a simmer, and cook until most of the berries have burst, 8 to 10 minutes.

This recipe is also great with some whipped cream on top!