Blueberry Cheesecake Goodness

I really really wanted to make small cheesecakes, so I modified an Ina Garten recipe and made it mini. I tend to get a little OCD when I get an idea into my head and I just could not get the image of miniature blueberry cheesecakes out of my mind. These li'l ones were baked in 3-inch spring form pans and were absolutely delicious, though they took forever to make.

Here's my modified version that yields two 3-inch cheesecakes if you're up for some marathon baking:

Blueberry Cheesecake

Crust
1 cup graham cracker crumbs (I used Trader Joe's Cinnamon Graham crackers, but if you use less sugary graham crackers, add about 1/2 tablespoon sugar)
2 tablespoons unsalted butter, melted

Filling
16 ounces cream cheese at room temperature
3/4 cups sugar
2 eggs
1 egg yolk
2 tablespoons sour cream
1/2 tablespoon grated lemon zest
3/4 teaspoon pure vanilla extract
2 tablespoons blueberry preserves

1. Preheat oven to 350 degrees.
2. Combine graham crackers, sugar (if using) and melted butter until moistened. Pour into springform pans. Using your hands, press the crumbs into the bottom of the pan and about 1/2 inch up the sides. Bake for 8 minutes. Cool to room temperature.
3. Raise the oven temperature to 450 degrees.
4. For the filling, blend the cream cheese and sugar in the bowl of an electric mixer fitted with paddle attachment on medium-high speed until light and fluffy, about 2 minutes. Reduce speed of mixer to medium and add eggs and egg yolk, mixing well. Scrape down the bowl and beaters as necessary. With the mixer on low, add sour cream, lemon zest, and vanilla.
5. Add blueberry preserve and mix for about 30 seconds. The filling should have a marbled effect. Pour filling into cooled crusts.
6. Bake for 15 minutes, then turn the oven temperature down to 225 degrees and bake for another hour.
7. Take the cakes out and let them sit at room temperature for about 2 hours or until completely cooled. Wrap and refrigerate overnight.
8. Remove the cakes from the springform pan by carefully running a knife (the hotter the better around the outside of the cake. Leave the cake on the bottom of the springform pan for serving.
9. Sprinkle on a few fresh blueberries for added oomph and enjoy!