A tangy, sweet cheesecake with a blueberry sauce swirled into the surface. Note: You can also bake this cheesecake in a circular pan or individual ramekins if you want to make the circular heart-shaped swirls. Adapted from Philadelphia Cream Cheese. —Posie (Harwood) Brien
one 9- by 13-inch cheesecake
graham cracker crumbs (from about 10 graham cracker sheets)
Preheat the oven to 350° F. Line a 9- by 13-inch baking pan with aluminum foil (use several layers for safety!) and butter the foil.
In a food processor, pulse your graham crackers into crumbs. Add melted butter and pulse to combine. Press the mixture firmly into the bottom of your pan. Bake for 10 minutes. Take out and let cool while you prepare the filling.
In the bowl of a stand mixer, beat your softened cream cheese until smooth. Add the Greek yogurt and sugar and mix together. Add the vanilla and flour and mix until well-incorporated.
Add the eggs one by one, beating to incorporate between each one. Be careful not to over-mix: Fluffy cheesecake batter can lead to cracks.
Pour the batter over the graham cracker crust and smooth the surface.
In a small saucepan, heat your blueberries with the water for a minute or two. Pour it into a blender and purée (you can skip this step if you don't care about the swirl being smooth and elegant). Spoon (or use a measuring cup or eyedropper) the blueberry sauce over the surface of the batter. Then, using a skewer or knife, lightly swirl the sauce into your desired pattern. Messy looks good here!
Bake the cheesecake at 350° F for 10 minutes. Turn the oven temperature down to 250° F and bake for an additional 30 minutes. Turn off the oven, and leave the cheesecake in the oven for 30 more minutes. Do not open the oven door during this time!
Take your cheesecake out and let it cool entirely on a rack. Once it is fully cool, put it in the refrigerator and chill for at least 2 hours (or up to 8 hours).
Remove the cheesecake carefully from the pan and slice, or slice it in the pan and then remove it.