Blueberry Cheesecake

Make the blueberry syrup for the filling. In a saucepan, mix together the blueberries, the first amount of sugar, lemon juice, and water. Cook over medium-low heat, stirring occasionally, until blueberries burst and are cooked down to a sauce. Remove from heat and let it cool to room temperature.

Preheat the oven to 350 F.

Make the crust. In a medium sized bowl mix together the graham cracker crumbs, butter, and vanilla extract. Press the mixture onto the bottom of a 9-inch round cake pan that has been lined with aluminum foil and greased.

In a large bowl beat together the cream cheese and remaining granulated sugar until fluffy. Beat in eggs one at a time, and then beat in the vanilla. Beat in the blueberry syrup.

Pour the batter into the pan over the crust. Bake for 30-35 minutes, or until the center is barely set. Let it cool to room temperature, then refrigerate overnight.