Blueberry Lime Swirl Cheesecake

Ingredients:

For the crust:

2 cups graham cracker crumbs
1/4 cup unsalted butter, melted

For the cheesecake:

24 oz (680g) cream cheese, softened
1 cup granulated sugar
1 cup sour cream
1 teaspoon vanilla extract
3 large eggs
Zest of 1 lime
1/4 cup lime juice
1 cup fresh blueberries

For the swirl:

1/2 cup fresh blueberries
2 tablespoons granulated sugar
1 tablespoon lime juice

For decoration:

Whipped cream
Fresh blueberries
Lime slices

Instructions:

1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
2. For the crust: In a bowl, combine graham cracker crumbs and melted butter. Press mixture into the bottom of the prepared pan. Bake for 10 minutes, then let cool.
3. For the cheesecake: In a large bowl, beat cream cheese until smooth. Add sugar and mix well. Beat in sour cream and vanilla extract. Add eggs one at a time, beating well after each addition. Mix in lime zest and lime juice. Gently fold in 1 cup of fresh blueberries.
4. Pour the cheesecake batter into the cooled crust, spreading evenly.
5. For the blueberry swirl: In a small saucepan, combine 1/2 cup blueberries, sugar, and lime juice. Cook over medium heat, mashing the blueberries, until mixture thickens. Swirl this mixture into the cheesecake batter.
6. Bake for 60-70 minutes, or until the center is set and the edges are lightly browned. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.
7. Refrigerate the cheesecake for at least 4 hours or overnight before removing from the pan.
8. Decorate the top with whipped cream, fresh blueberries, and lime slices.