Instructions

Blueberry Reduction

1. In a medium saucepan over medium-high heat, add the blueberries, lemon juice, and granulated sugar. Give it a gentle stir. When the mixture starts to bubble around the edges, turn the heat to low, stirring often. The mixture will start to bubble more and foam up. When it starts to foam, add in the 1/2 teaspoon of butter and stir in.
2. Cook for about 15-20 minutes or until the mixture is thickened. You should end up with about a 1 cup of cup of blueberry filling.
3. Transfer the mixture to a bowl and allow it to cool completely. *To speed up the process, add the bowl to the fridge for about 30 minutes or so.

Graham Cracker Layer

1. In a bowl add the crumbs, sugar, and melted butter. Mix with a rubber spatula until the mixture is thick, coarse, and sandy. You want it to just slightly make crumbles.

Cheesecake Filling

1. In the bowl of a stand mixer fitted with the whisk attachment, whip together the cream cheese and sour cream until smooth and creamy.
2. Shut off the mixer and add in the confectioners’ sugar then slowly turn the mixer on gradually mixing until it is mixed in.
3. Shut the mixer off and scrape down the sides. Turn the mixer back on to medium and slowly add in the cream and vanilla.
4. Whip until light and creamy.

Assembly

1. Fill 4-6 * eight-ounce decorative glasses with 4-5 tablespoons of graham cracker filling.  With the back of a spoon or spatula, gently push the filling down. At this point, you can keep it loose and crumbly or pack it down firmly. Add a layer of cheesecake (about 3 tablespoons), a layer of blueberry filling (~2 tablespoons).
2. Evenly divide the rest of the graham cracker crumbs gently pressing down. Add the cheesecake filling and then the blueberry filling.
3. Loosely cover and chill for at least 3 hours prior to serving.