Blueberry-topped Cheesecake Slice

For the Graham Cracker Crust:

Preheat oven to 375º F. Butter the bottom of a 9-inch springform pan. Combine crust ingredients in a food processor and pulse until crumbs are just moist. Press crumb mixture firmly onto the bottom and up the sides of prepared pan. Bake until crust begins to turn golden, about 8 minutes. Remove from oven and transfer pan to a wire rack to cool. Maintain oven temperature.

For Cheese Filling:

In a large bowl, combine cream cheese and sugar, using an electric mixer, until well blended. Beat in flour. Add eggs, one at a time, beating each one until well combined. Beat in sour cream, milk, vanilla and lemon zest, mixing until smooth. Pour cheese filling over crust.

Bake cheesecake until center is just set and top is slightly puffed, about 1 hour. Turn off oven, keep oven door closed and let cheesecake stand in oven for 1 hour. Transfer cake to a cooling rack and let cool completely. Cover and refrigerate to cool further for at least 8 hours or overnight before serving.

For Blueberry Topping and Glaze:

Rinse blueberries and pat dry.

Put apricot preserves and water in a small saucepan. Cook over medium heat until preserves have completely melted. Strain to remove any fruit pieces or lumps. Let cool slightly.