Blueberries and Cream Cheesecake

Combine 2½ C blueberries and 1 Tbsp of cornstarch in blender, blend till smooth (if using frozen make sure they are thawed out) Cook puree in sauce pan over med-high heat about 15 min or until slightly thickened. Stir constantly. Set aside to cool. Reserve ½ C of puree for glaze. Beat cream cheese until light & fluffy, gradually add 1 c sugar, add eggs one at a time, stir in 2 tbsp cornstarch and salt. Pour batter into a greased 9" spring-form pan. Pour puree over cheesecake batter, swirl with a knife. Bake at 325° for 45 min. or until set. Cool 20 min. Combine sour cream, 2 Tbsp sugar, & vanilla. Mix well spread over cheesecake. Bake additional 10 min. Cool, chill 8 hrs. Combine reserved puree, ½ C sugar, & water in small sauce pan, stir constantly until thickened. Gently fold 1 C blueberries in to puree. Let cool. Remove sides of spring form pan, spoon berry glaze on top