Blueberries and Cream Cheesecake
1 1/2 C. graham cracker crumbs
1 1/2 C. plus 2 T. sugar, divided
1/3 C. butter, melted
3 1/2 C. fresh blueberries, divided
3 T. cornstarch, divided
3 (8-oz.) pkgs. cream cheese, softened
4 large eggs
1/4 t. salt
1 (16 oz.) carton sour cream
1/2 t. vanilla extract
1/4 C. water
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°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°F. 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°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.
Serves 10 to 12.