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1
Preheat oven to 350 degrees. Place all the lemon oreos in a food processor. Pulse until it forms crumbs, add in the melted butter and pulse again until crumbs are covered in butter.
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2
Press crumbs into a 10 inch baking pan lined with parchment paper (or foil if your out of parchment paper!). Bake in oven for 5 minutes, take out and let cool on counter.
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3
Place blueberries in pot with 1 Tbls sugar and 1 Tbls water. Bring to a boil, cover and simmer for 10 minutes until soft. You should stir this every few minutes.
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4
Combine lemon juice with cornstarch and stir into mixture and simmer an additional minute until thickened. Place blueberry mixture in food processor and pulse until smooth. Place in a bowl and set aside.
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5
Place cream cheese, sour cream, remaining sugar, vanilla and egg in food processor.
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6
Pulse until smooth and combined. Place on top of oreo crust.
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7
Pour half of the blueberry sauce on top of cheesecake. Use a knife to swirl the sauce into the cheesecake. Bake at 325 degrees for 36 minutes or until cheesecake is just slightly jiggly.
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8
Take out of oven and let cool on a wire rack. Add whole blueberries to the top for more decoration.
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9
Place in a fridge covered and let set for at least 3 hours until cutting into squares.
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10
Take out of pan and cut into squares. Serve.
