Lemon Souffle Cheesecake with Blueberry Topping

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch springform pan. Cut an 18-inch square of aluminum foil; wrap around the outside bottom of the springform pan.

To make crust, mix together graham cracker crumbs and brown sugar in a medium bowl. Stir in melted butter until thoroughly blended. Press mixture evenly into the bottom of the prepared springform pan.

Bake in the preheated oven until crust is golden brown, about 8 minutes. Remove from the oven and cool on a wire rack.

To make filling, beat cream cheese in a large bowl with an electric mixer until creamy, about 2 minutes. Continue beating while gradually adding 1 cup sugar. Beat until sugar is thoroughly blended. Beat in egg yolks one at a time, scraping the sides of the bowl after each addition. Mix in sour cream, 1/4 cup lemon juice, lemon zest, and vanilla until well blended.

Beat egg whites in a separate clean bowl with an electric mixer until soft peaks form. Continue beating while gradually adding 1/3 cup sugar in a slow stream, until stiff peaks form. Do not overbeat. Gently fold 1/3 of the meringue into cream cheese mixture. Repeat twice more with remaining meringue, mixing carefully to not deflate egg whites, until no meringue streaks remain. Pour filling into crust in the prepared springform pan and place in a large baking pan. Pour hot (not boiling) water into the large baking pan up to 1 inch on the sides of the springform pan.

Bake in the preheated oven until the top is almost set, 50 to 55 minutes. Turn off the heat, prop the oven door open about 2 inches, and allow cheesecake to rest in the oven until completely set, about 1 hour more. Refrigerate before serving, at least 4 hours to overnight.

To make topping, place 1 cup blueberries and remaining 1/3 cup sugar in a small saucepan and cook over medium heat until berries begin to break, 6 to 8 minutes. While still hot, strain berries through a sieve or cheesecloth placed over a bowl, reserving juice. Discard berry pulp. Allow juice to cool.

Mix together remaining 2 cups blueberries and 1 teaspoon lemon juice in another medium bowl. Stir in strained blueberry juice. Just before serving, pour blueberry topping over cheesecake.