Blueberry Cheesecake

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1 1/2 cups sugar, plus
• 2 tablespoons sugar, divided
• 1/3 cup butter, melted
• 3 1/2 cups blueberries, divided
• 3 tablespoons cornstarch

• 3 (8 ounce) packages cream cheese, softened
• 4 large eggs
• 1/4 teaspoon salt

• 1 (16 ounce) carton sour cream
• 1/2 teaspoon vanilla extract
• 1/2 cup water

Directions

1. 1

   Preheat oven to 325 degrees.

2. 2

   In a small bowl combine graham crackers, 1/4 cup sugar and butter. Press mixture evenly onto the bottom and halfway up the sides of a 9-inch springform pan.

3. 3

   In the workbowl of a food processor, combine 2 1/2 cups blueberries and 1 tbs cornstarch. Process until smooth.

4. 4

   Pour mixture into a small saucepan and cook over medium heat for 15 minutes or until slightly thickened, stirring constantly. Set aside to cool, reserving 1/2 cup mixture for glaze.

5. 5

   Beat cream cheese with mixer until fluffy.

6. 6

   Gradually beat in 1 cup sugar.

7. 7

   Add eggs, one at a time, beating well after each addition. Stir in remaining 2 tbs cornstarch and salt.

8. 8

   Pour batter into crust. Spoon cooled blueberry mixture over batter and GENTLY swirl with a knife.

9. 9

   Bake for 1 hour or until set. Remove from oven and cool on a wire rack for 20 minutes.

10. 10

    In a small bowl combine sour cream, 2 tbs sugar, vanilla. Stir until blended, and spread over cooled cheesecake.

11. 11

    Return to oven, bake for 10 minutes.

12. 12

    Remove from oven. Gently run a knife around edges to release sides. Cool completely in pan on a wire rack.

13. 13

    Cover and chill for 8 hours or overnight.

14. 14

    In a saucepan combine reserved blueberry mixture, 1/2 cup water and 1/4 cup sugar.

15. 15

    Cook over medium heat until thickened, stirring constantly.

16. 16

    Stir in remaining 1 cup blueberries. Set aside to cool.

17. 17

    Remove sides of springform pan to serve.

18. 18

    Spoon blueberry sauce over cake.