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Blueberries 'N' Cream Cheesecake




List of Ingredients



• 2 cups gingersnap cookie crumbs or vanilla wafer crumbs (about 40 cookies)
  
• 1/3 cup butter or margarine, melted
  
• 3 1/2 cups fresh blueverries, divided (I use frozen)
  
• 1 tablespoon cornstarch
  
• 3 (8-ounce) packages cream cheese, softened
  
• 1 cup sugar
  
• 5 large eggs
  
• 2 tablespoons cornstarch
  
• 1/4 teaspoon salt
  
• 1 1/2 cups sour cream
  
• 2 tablespoons sugar
  
• 1/2 teaspoon vanilla extract
  
• 1/4 cup sugar
  
• 1/4 cup water
  
• Garnish: additional fresh blueberries if desired
  






Instructions



1. Combine cookie crumbs and butter, Press into bottom and 1 inch up sides of a lighly greased 9 inch springform pan. Bake at 325 degrees for 12 minutes. Cool on a wire rack.
   
   
2. Process 2 1/2 cups blueberries and 1 tablespoon cornstarch in container of an electric blender until smooth. Cook blueberry puree in saucepan over medium-high heat 8 minutes or until slightly thickened, stirring constantly. Set mixture aside to cool. Reserve 1/2 cup puree for glaze.
   
   
3. Beat cream cheese at medium speed with an electric mixer until light and fluffy. Gradually add 1 cup sugar, beating well. Add eggs, 1 at a time, beating after each addition. Stir in 2 tablespoons cornstarch and salt.
   
   
4. Pour batter into prepared crust. Pour blueberry puree over cheesecake batter; gently swirl with a knife. Bake at 325 degrees for 1 hour and 5 minutes or until almost set in center. Remove from oven, and cool on a wire rack 20 minutes.
   
   
5. Combine sour cream, 2 tablespoons sugar, and vanilla
   in a small bowl; stir well. Spread sour cream mixture over cheesecake. Bake at 325 degrees for 10 more minutes. Cool completely on wire rack. Cover and chill 8 hours.
   
   
6. Combine reserved 1/2 cup blueberry puree, 1/4 cup sugar, and water in a small saucepan; cook over medium heat, stirring constantly, 8 minutes or until thickened. Gently fold in remaining 1 cup blueberries; remove from heat, and cool.
   
   
7. Remove sides of pan before serving. Spoon blueberry glaze over cheesecake, allowing it to drip down sides. Garnish, if deisred.