http://www.foodnetwork.com/recipes/tyler-florence/the-ultimate-cheesecake-recipe.html?oc=linkback http://www.marthastewart.com/346961/candied-lemon-slices

Crust:
30 cinnamon graham cracker squares
1/4 cup cocoa powder
3 tablespoons sugar
1/4 teaspoon cinnamon
1 teaspoon vanilla
Dash of salt
1/2 cup unsalted butter, melted

Filling:
1 pound cream cheese, 2 (8-ounce) blocks, softened/room temperature
3 eggs, room temperature
1 cup sugar
1 pint sour cream, room temperature
1 lemon, zested
1 dash vanilla extract

Warm Lemon Blueberry Topping:
1 pint blueberries
1 lemon, zested and juiced
2 tablespoons sugar

Candied Lemons:
1 large lemon
1 cup sugar
1 cup water

30 cinnamon graham cracker squares 1/4 cup cocoa powder 3 tablespoons sugar 1/4 teaspoon cinnamon 1 teaspoon vanilla 1/2 cup unsalted butter, melted 1 pound cream cheese, 2 (8-ounce) blocks, softened/room temperature 3 eggs, room temperature 1 cup sugar 1 pint sour cream, room temperature 1 lemon, zested 1 dash vanilla extract 1 pint blueberries 1 lemon, zested and juiced 2 tablespoons sugar 1 large lemon 1 cup sugar 1 cup water

Preheat the oven to 325 degrees F.

Crust:

In a food processor, finely grind the graham crackers. Add in the cocoa powder, sugar, cinnamon, vanilla and salt. Mix in melted butter with a fork, until evenly moistened. Lightly coat the bottom and sides of an 8-inch or 9-inch springform pan with non-stick cooking spray.

Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Refrigerate for at least 5 minutes.

For the Filling:

In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 to 2 minutes.

Add sour cream, lemon zest, and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well-mixed but not overbeaten. Pour the filling into the crust-lined pan and smooth the top with a spatula.

Set the cheesecake pan on a large piece (or several large pieces) of aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. Bake for 45 min-1 hr (my oven takes 1 hr). The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook. Let cool in pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate. Place candied lemons around the periphery, if desired. Using a spatula spread a layer of Warm Lemon Blueberry topping over the surface, or serve on the side.

Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water. Wipe dry after each cut.

Warm Lemon Blueberries:
In a small saucepan add all the ingredients. Stir continuously while bringing to a boil. Turn down heat and simmer over medium heat for 5 minutes or so until the fruit begins to break down slightly. Leave to cool before spreading on cheesecake.

Candied Lemons:

Prepare an ice-water bath; set aside. Using a mandoline or sharp knife, cut lemon into 12 paper-thin slices; discard seeds and ends of rind.

Bring a medium saucepan of water to a rolling boil. Remove from heat, and add lemon slices; stir until softened, about 1 minute. Drain, and immediately plunge slices into ice-water bath. Drain.

Bring sugar and 1 cup water to a boil in a medium skillet, swirling to dissolve sugar. When liquid is clear and bubbling, reduce heat to medium-low. Add lemon slices, arranging them in one layer with tongs. Simmer (do not let boil) until rinds are translucent, about 1 hour.

Transfer to a baking sheet lined with parchment. Let stand until ready to serve.