This is my great summer recipe that was featured in a local newspaper.

Lemon/Blueberry Goat Cheese Cheesecake

• 2 1/2 cups graham crackers
• 1 stick salted butter
• 1 teaspoon ground cinnamon
• 1 pint blueberries
• 1 stick cinnamon
• Juice and zest of 1 lemon
• 16 (2 8-ounce pack) cream cheese at room temperature
• 11 ounces goat cheese at room temperature
• 4 eggs
• 1 cup sugar
• 1 pint sour cream
• 2 lemons zested
• 1 teaspoon vanilla

For the crust:

Grease a 10-inch spring form pan.

In a food processor, pulse the graham crackers into crumbs. Meanwhile, melt the stick of butter. Continue to heat until browned. Make sure to swirl the butter to brown evenly. Combine the graham crackers, browned butter and cinnamon. When the graham cracker crumbs are all moist, put the mixture in the spring form pan. Form a crust with your hands or a measuring cup by pressing the mixture up the sides and covering the bottom. Chill until ready to use.

For the filling:

Preheat oven to 350 degrees.

In a stand mixer, combine the cheeses and mix on low until smooth and combined. With the mixer still running, add the eggs one at time. Add the sugar, then sour cream. Then add the lemon zest and vanilla.

Pour mixture into the crust. In another pan, pour in an inch of hot water. This prevents cracking and provides moisture. Place both pans in the oven, the cheesecake above the water. Cook for 40 minutes.

Then turn off the oven and let the cake stand in the oven for an hour. Remove and cool. Chill in the refrigerator (overnight is best).

For the topping:

Over medium heat, combine blueberries, cinnamon stick, juice and zest. Cook for 10 minutes. If the released liquid has not thickened slightly, continue cooking. Chill the finished product. Place the topping on the cheesecake. Enjoy!