Blueberry Jam

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2 cups blueberries

1 cup white sugar

1 lemon, juiced

1 tsp vanilla extract

1 tsp pectin or agar agar powder

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Cheesecake Batter

4 (8 oz) packages cream cheese, softened

1 cup white sugar

½ tsp salt

4 large eggs

1 tsp vanilla extract or 1 tbsp vanilla bean paste

1 lemon, zested

1 lemon, juiced

¼ cup all-purpose flour

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Crust

2 cups graham cracker crumbs

2 tbsp white sugar

½ tsp ground cinnamon

1 stick (½ cup) unsalted butter, melted

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Biscoff Crumble

½ cup white sugar

½ cup unsalted butter, softened

½ tsp vanilla extract

¾ cup all-purpose flour

¾ cup ground Biscoff cookies

¼ tsp salt

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Whipped Cream:

¾ cup heavy cream

⅛ cup of powdered sugar

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Make the jam

1. In a small saucepan, combine the blueberries, sugar, lemon juice, and vanilla.

2. Cook on medium heat until the berries burst and the mixture begins to thicken (about 8-10 minutes).

3. Stir in the pectin or agar agar and continue to simmer for 2–3 more minutes.

4. Let the jam cool for 30 minutes before adding to the batter.

Prepare the crust

1. Preheat the oven to 350°F.

2. Mix graham cracker crumbs, sugar, cinnamon, and melted butter in a bowl until the mixture resembles wet sand.

3. Press into the bottom of a springform pan, going slightly up the sides.

4. Par-bake for 10 minutes and let cool while preparing the batter.

Make the cheesecake batter

1. In a large bowl or stand mixer, cream the softened cream cheese, sugar, and salt until smooth (2-3 minutes).

2. Add eggs one at a time, mixing fully after each addition. Then add vanilla, lemon juice, and flour. Mix just until combined-do not overbeat.

   Tip: Crumble the lemon zest into the sugar first with your fingers to release the oils for extra lemony flavor.

Prepare the biscoff streusel

1. In a separate bowl, cream together the softened butter and sugar.

2. Mix in the vanilla, flour, Biscoff crumbs, and salt until a crumbly streusel forms. Don't overmix; this should stay chunky.

Assemble the cheesecake

1. Pour half the cheesecake batter into the prepared crust.

2. Spoon half the cooled blueberry jam on top and swirl it in gently with a knife or toothpick.

3. Repeat with the remaining batter and jam.

4. Top the batter evenly with the Biscoff crumble.

Bake

1. Wrap the outside of the springform pan tightly with aluminum foil to prevent water from leaking in.

2. Place the pan into a larger baking dish and pour hot water into the outer dish, halfway up the sides of the springform.

3. Bake at 350°F for 60 minutes. Then turn the oven off, crack the oven door open, and let the cheesecake gradually cool in the oven for 1 hour.

4. Transfer to the counter to cool for another hour, then refrigerate for 6 hours or overnight before slicing.

5. Pipe and decorate to your liking with whipped cream, extra blueberries, lemon slices, and a sprinkle of lemon zest.

Tip: Will the crumble cook evenly without burning? Yes! The water bath creates steam, which helps the cake cook gently and evenly while preventing the crumble topping from burning.