BLUEBERRY CHEESECAKE

Steps:

• Preheat the oven to 350°F with a rack in the middle.
• Crust:
• In a medium bowl, stir the cookie crumbs, sugar, butter, and salt to combine. Press the mixture evenly onto the base of a 9-inch springform pan.
• Transfer the pan to the oven and bake the crust until lightly golden, 10 to 12 min. Let the crust cool to room temperature, then wrap aluminum foil around the bottom and side of the springform pan. Place springform pan in a large roasting pan. (You'll be baking it in a hot water bath later.) Turn down the oven to 325°F.
• Heat a large kettle of water to a simmer. (You'll use this for the waterbath.)
• Filling:
• In a medium saucepan, combine the blueberries, lemon juice, ¼ cup granulated sugar, the scraped seeds of the vanilla bean, and salt. Cook over medium heat, stirring occasionally, until the berries have broken down and are very soft, 4 to 5 min. Let the mixture cool slightly, then transfer to a food processor and blend until the mixture forms a relatively smooth purée. Cool to room temperature.
• Add the cream cheese and the remaining 1-1/4 cups granulated sugar and process until the mixture is very smooth. Add the eggs, one at a time, and process just until each is combined, scraping the bowl a few times throughout the process.
• Pour the filling over the cooled crust. Carefully pour enough hot water from the kettle into the roasting pan to come about halfway up the side of the springform pan. Transfer the roasting pan to the oven and bake until the edge of the cheesecake is set but the center still jiggles slightly when you shake the pan, 60 to 75 min.
• Turn the oven off and leave the cheesecake inside the oven with the door propped open for 20 to 30 min. Remove the pan from the oven and remove the cheesecake from the water bath. Cool to room temperature, about 1 hour, then refrigerate for at least 4 hours.
• Gently run a knife around the edge of the chilled cheesecake, then remove the outer ring. Gently slide a large spatula around the outside edge of the cake to remove from the base, if desired.
• In the bowl of an electric mixer fitted with the whip attachment, whip the whipping cream and powdered sugar until medium peaks form. Spoon over the top of the cheesecake, then spread into an even layer. Garnish with blueberries.