I love, love, love Cheesecake. The thick buttery crust and decadently rich and smooth filling with blueberries spilling over the top is a sight to behold!
After 1 hour, turn the oven off, and let the cheesecake cool in oven with the door closed for 5 to 6 hours; this prevents cracking.* See Notes for alternative method.
*You could also bake in a water bath. Before filling your springform pan, wrap tightly with aluminum foil. Make sure the sheet is large and there is no area for water to seep in. Then, after filling pan, place in a large roasting pan. Place that pan into the hot oven and then fill the pan with water using a pitcher.
This method works great and you do NOT need to keep the cheesecake in the oven for 5-6 hours when using it. Simple remove from the oven after baking then allow cheesecake to come to room temperature, then refrigerate until ready to serve, at least 6 hours.