Ingredients Jump to Instructions ↓

  1. 12 oz Vanilla wafer cookies -- crush

  2. 3/4 c Butter -- melted --FILLING--

  3. 5 8 oz packages cream cheese

  4. 1 1/2 c Granulated sugar

  5. 6 Eggs

  6. 2 Egg yolks

  7. 3 tb All-purpose flour

  8. 3 ts Vanilla extract

  9. 1/4 c Whipping cream --TOPPING--

  10. 3 tb Cornstarch

  11. 1 c Plus

  12. 3 tb water, divided

  13. 1 c Granulated sugar

  14. 16 oz Blueberries For crust, combine cookie crumbs and butter. Press into bottom and halfway up sides of a greased 9-inch springform pan. Cover and refrigerate. For filling, beat cream cheese

  15. 25 minutes in a large bowl, adding

  16. 1 package at a time. Add sugar and beat

  17. 5 minutes longer. Add eggs and egg yolks, one at a time, beating

  18. 2 minutes after each addition. Beat in flour and vanilla. Beat in cream. Preheat oven to

  19. 500 degrees. Pour filling into crust. Bake

Instructions Jump to Ingredients ↑

  1. minutes. Reduce heat to 200 degrees. Bake 1 hour. Turn oven off and leave cake in oven 1 hour without opening door. Cool completely on a wire rack. Remove sides of pan. For topping, combine cornstarch and 3 tablespoons water in small bowl; stir until smooth. Combine sugar and remaining 1 cup water in a small saucepan. Stirring constantly, cook over medium heat until sugar dissolves. Stirring constantly, add cornstarch mixture and cook until mixture boils and thickens. Remove from heat and cool to room temperature. Stir in blueberries. Spoon topping over cheesecake. Loosely cover and refrigerate 8 hours or overnight. Serve chilled.


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