Grease the pan really well, putting a circle of parchment paper along the bottom, and covering the outside bottom with foil

Mix the graham cracker crumbs, butter and sugar together

Press the mixture into the base of the 7" spring form pan, pushing it up the sides a bit around the base

Chill while you are making the filling

Mix the cream cheese, sugar, lemon zest and vanilla with a hand mixer until creamy

Add the eggs one at a time and beat lightly

Add the cream, mixing it in by hand until it is blended

Pour into the spring form pan

Using a teaspoon drop the blueberry jam in spots across the top of the filling

Pull a knife slowly through the top, creating a marble effect

Put 1" of water in the bottom of your crock pot

place the trivet with handles (I use the one I got with my Instant Pot) inside and set the cheesecake on top

Put two large sheets of paper towel over the top of the crock pot and set the lid on top

Cook on High for 2 hours

After 2 hours turn off heat and let the cheesecake sit inside the crock pot for 1 hour - do not remove the lid

Remove the cheesecake from the crockpot, place it on a cooling rack and let it sit for 1 more hour

Wrap the cheesecake in foil and refrigerate overnight

Place a generous spoonful of blueberry preserves in the centre

Dress with fresh blueberries and lemon peel

Enjoy!