• Preheat oven to 350°F and move oven rack to third lower position.
• Spray a 9 inch spring form pan with nonstick spray. Wrap the bottom and sides tightly with aluminum foil. Pull a small bit up inside the pan to ensure it remains tightly wrapped while baking.
• In a food processor, crush shortbread cookies into crumb. Alternatively, place cookies in a resealable bag and crush with a rolling pin until fine crumbs.
• In a bowl, combine cookie crumbs with melted butter and mix until well combined.
• Press the cookie crumb mixture into the bottom of the spring form pan. Crust will be thick. Press some up the sides of the pan if desired (I prefer crust only on the bottom). Tip: Use the bottom of a metal measuring cup to press down for a firm crust.
• Bake crust for 7 minutes. Allow to cool while preparing the cheesecake filling.

Cheesecake filling

• In a stand mixer, cream the cream cheese and sugar on medium speed until smooth and creamy. Allow to mix for about 3-4 minutes for the best consistency.
• Add the sour cream and vanilla. Mix well.
• Remove bowl from mixer and add in the eggs one at a time. Mix by hand until just combined. Whipping eggs into mixture can create too much air and cause cracking to the surface of the cheesecake.
• Pour cheesecake mixture into the cooled crust.
• Drop spoonfuls of blueberry preserves into the cheesecake. Using a knife, swirl the preserves into the batter by alternating vertical lines with horizontal lines.
• Place spring form pan into the roasting pan and place in the oven. Fill with enough hot water to cover about 1 inch of the base of the pan.
• Bake undisturbed for 1 hour until the edges are set, but the center still jiggles. Leave cheesecake in the oven with the door shut for 1 additional hour.
• Remove from oven and allow to cool completely at room temperature.
• Refrigerate overnight. Run a thin knife around the edge of the pan and then release the spring form pan to remove. Place on a serving platter. Enjoy!