Blueberry Cheesecake1 and 1/2 cups graham cracker crumbs 1/4 cup granulated sugar 1/3 cup butter, softened Preheat oven to 325 degrees. Combine the crumbs, sugar and butter and press into the bottom and slightly up the sides of a 9 inch spring form pan. Bake for 10 minutes and then set aside to cool. Blueberry Cheesecake Sauce: 3 and 1/2 cups fresh blueberries 3 tablespoons cornstarch Process 2 and 1/2 cups blueberries and 1 tablespoon cornstarch in container of an electric blender or food processor until smooth. Place processed blueberry mixture into a saucepan and cook over medium heat, stirring constantly until slightly thickened. Set aside to cool. Remove 1/2 cup mixture for making glaze. Cover and refrigerate. Filling: 3 (8 ounce) packages cream cheese, softened 4 eggs at room temperature 1 cup granulated sugar 2 tablespoons cornstarch 1/4 teaspoon salt 1/4 cup water With electric mixer on medium speed beat cream cheese until smooth and fluffy. Add one cup sugar gradually and mix well. Add the eggs one at a time and blend well after each addition. Stir in the two tablespoons of cornstarch and salt until blended. Pour batter into prepared pan. Pour blueberry mixture (that was left at room temperature) over batter and gently swirl with a knife. Bake at 325 degrees for 45 minutes or until set. Cool on wire rack for about 20 minutes. Sour Cream Topping: 2 (8 ounce) containers of sour cream 2 tablespoons granulated sugar 1/2 teaspoon vanilla Stir together sour cream, 2 tablespoons sugar and vanilla and spread over the slightly cooled cheesecake. Bake at 325 degrees for 10 more minutes. Remove from oven and loosen cake from the edges of the pan with a sharp knife but don't remove the rim. Cool to room temperature on wire rack and then cover and refrigerate for at least 8 hours. Blueberry Glaze: Reserved 1/2 cup blueberry mixture 1/4 cup granulated sugar 1/4 cup water Garnish: Fresh bluerries Whipped topping Stir together reserved 1/2 cup blueberry mixture, 1/4 cup sugar and 1/4 cup water in a small saucepan. Cook over medium heat, stirring constantly, until thickened. Gently fold in remaining 1 cup blueberries and cool. Before serving, remove the sides of the springform pan. Spoon blueberry glaze over cheesecake. Garnish with whipped cream and blueberries. Serves 12.
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