准备

• Position a rack in the center of the oven and heat the oven to 350°F. Butter a 9-inch springform pan.

准备和烤面包皮

• In a medium bowl, toss the gingersnap crumbs with the melted butter and sugar. Pour the crumbs into the prepared pan and, using your fingers and the bottom of a flat glass, tamp down the crust so it’s even on the bottom and goes about an inch up the sides of the pan. Bake the crust until it browns lightly and puffs slightly, 10 to 15 minutes. Transfer to a rack to cool to room temperature.

做填充

• Combine the blueberries, 1/2 cup of the sugar, the lemon zest and juice, and nutmeg in a large (12-inch) sauté pan and let sit for 5 minutes so the blueberries start to release their juices. Cook over medium-high heat, shaking the pan, until the blueberries start to soften and their juices boil, 3 to 4 minutes. Whisk the cornstarch with 2 Tbs. water and stir into the blueberry mixture so it thickens. Remove from the heat and let cool to room temperature. Transfer 1-1/2 cups of this mixture to a blender and purée. Strain the puréed mixture through a fine mesh sieve, discard the solids, and reserve the liquid. Put the remaining blueberries in an airtight container in the refrigerator.
• Beat the cream cheese and the remaining 1 cup sugar in a stand mixer with the paddle attachment (or in a large bowl with electric beaters) on medium speed until the mixture is well combined (you may need to use a spatula to free the paddle of the cheese). Reduce to low speed and, one at a time, add the sour cream, eggs, egg yolks, puréed blueberry mixture, and vanilla, and beat until just incorporated. Pour the batter into the gingersnap crust. Wrap the bottom and sides of the springform pan in aluminum foil, making sure the foil goes about three-quarters up the sides of the pan, and then put the springform pan in a large roasting pan. Pour hot water into the roasting pan so it reaches about halfway up the sides of the springform pan (the foil will prevent water from seeping into the pan).
• 小心地将烤盘转移到烤箱中，烘烤直到蛋糕的顶部凝固，但摇动时中心仍然略微摇晃，约1小时。使用金属刮刀和烤箱手套，小心地从水浴中卸下弹簧锅，丢弃箔纸，然后转移到冷却架上以冷却至室温，约1小时。将蛋糕冷藏，直到完全冷却，大约8个小时。沿着蛋糕的侧面运行一把削皮刀，将其与锅分开，然后解开并取下弹簧锅的侧面。使用金属刮刀从锅中松开底部地壳，然后使用两个铲子将蛋糕转移到盘子上。将冷藏的蓝莓倒在蛋糕上。切成薄片并食用。