Lemon Souffle Cheesecake with Blueberry Topping

Ingredients

• 1 1/4 cups graham cracker crumbs
• 2 tablespoons brown sugar, packed
• 1 tablespoon butter, melted
• 4 (8 ounce) packages cream cheese, softened
• 1 cup white sugar
• 4 large egg yolks
• 1 tablespoon finely grated lemon zest
• 1/4 cup fresh lemon juice
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• 4 large egg whites
• 1/3 cup white sugar
• 3 cups fresh blueberries or frozen blueberries, thawed
• 1 teaspoon fresh lemon juice