Blueberries and Cream Cheesecake Recipe

Preparation: Stir together graham cracker crumbs, 1/4 cup sugar and butter. Press mixture evenly in bottom and 1/2 inch up sides of a 9-inch springform pan. Bake at 325 degrees F for 9 minutes. Cool. Process 2-1/2 cups blueberries and 1 tablespoon cornstarch in container of an electric blender or food processor until smooth, stopping once to scrape down sides. Pour into a saucepan. Cook over medium heat, stirring constantly, about 15 minutes or until slightly thickened. Set mixture aside to cool. Cover and chill 1/2 cup mixture for making glaze. Beat cream cheese at medium speed with an electric mixer until light and fluffy. Gradually add 1 cup sugar, mixing well. Add eggs, one at a time, beating after each addition. Stir in remaining 2 tablespoons cornstarch and salt. Pour batter into prepared pan. Pour blueberry mixture over batter; gently swirl with a knife. Bake at 325 degrees for 45 minutes or until set. Remove from oven; cool on a wire rack 20 minutes. Stir together sour cream , 2 tablespoons sugar and vanilla; spread over cheesecake . Bake at 325 degrees F for 10 more minutes. Cool in pan on wire rack. Cover and chill 8 hours. Stir together reserved 1/2 cup blueberry mixture, remaining 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; cool. Run a knife around the inside of the springform pan to separate the crust from the pan. Remove the sides of the springform pan. Spoon blueberry glaze over cheesecake. Yield: 10 to 12 servings Recipe Source: Bounty of Biltmore Cookbook (Oxmoor House) Reprinted with permission.