CRUST

• 1½ cups (90 g) graham cracker crumbs
• ⅓ cup (80 ml) melted butter
• 1 teaspoon (5 ml) cinnamon
• ¼ cup (60 ml) sugar

CHEESECAKE FILLING

• 2 packages (250 g each) cream cheese, softened
• ½ cup (100 g) sugar
• ½ cup (120 g) sour cream
• 1 teaspoon (5 ml) vanilla extract
• 1 tablespoon (15 ml) orange zest
• 3 eggs

TOPPING SAUCE

• 2 cups (240 g) blueberries, frozen
• 4 tablespoons (60 ml) water
• 2 tablespoons (25 g) sugar
• 4 tablespoons (60 ml) water
• 1 teaspoon (2.5 g) cornstarch
  

Heat the oven to 300°F/149°C.

Generously grease an 8-inch (20 cm) round pan with butter.

To prepare the graham cracker crust stir with melted butter, cinnamon, and sugar until mixture holds shape when squeezed.

Firmly press graham cracker crust into the bottom and along bottom sides of pan, bake for 15 minutes, and then set aside.

To prepare the cheesecake filling mix together in a bowl the cream cheese, sugar, sour cream, vanilla extract, orange zest, and 3 egg yolks. In another bowl, beat egg white until peaks form (about 3 minutes maximum speed). Gently fold into cheese mixture with a spatula to keep egg white fluffy.

Pour into crust and continue baking for 1 hour and 30 minutes.

To prepare the topping sauce add frozen blueberries, 4 tablespoons (60 ml) water, and sugar to a saucepan over medium heat. Add 4 tablespoons (60 ml) water and cornstarch to a small bowl and stir until cornstarch is dissolved. Pour into the saucepan while stirring constantly. Reduce heat to low and allow mixture to simmer for about 10 minutes.

Remove cake from oven and let it cool before placing to the refrigerator. When the cake is cold you can add the topping.