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Ingredients
- 1 1/2 cups graham cracker crumbs
- 1 1/2 cups plus 2 tblsp sugar, divided
- 1/3 cup butter, melted
- 3 1/2 cups blueberries, divided
- 3 tblsp cornstarch, divided
- 3 (8oz) pkgs cream cheese, softened
- 4 large eggs
- 1/4 teas salt
- 1 (16oz) carton sour cream
- 1/2 teas vanilla extract
- 1/2 cup water
Preparation
Step 1
1. Preaheat oven to 325.
2. In a small bowl, combine graham cracker crumbs, 1/4 cup sugar, and butter. Press mixutre evenly into the bottom and half way up the sides of a 9 inch springform pan.
3. In a work bowl of a food processor, combine 2 1/2 cups blueberries and 1 5blsp cornstarch. Process until smooth. Pour mixture into a small saucepan and cook over medium heat for 15 minutes, or until slightly thickened, stirring constantly. Set aside to cool, reserving 1/2 cup mixture for glaze.
4. Beat cream cheese with an electric mixer until fluffy. Gradually beat in 1 cup sugar. Add eggs, one at a time beating well after each addition. Stir in remaining 2 tblsp cornstarch and salt. Pour batter into crust. Spoon cooled blueberry mix over the batter and swirl gently with a knife. Bake for 1 hour, or until set. Remove from oven and cool on a wire rack for 20 minutes.
5. In a small bowl, combine sour cream, 2 tblsp sugar and vanilla; stir until blended. Spread over cheesecake.
6. Return to oven, and bake 10 minutes. remove from oven. Gently run a knife around edge of pan to release sides. Cool completely in pan on wire rack. Cover and chill for 8 hours.
7. In a small saucpan, combine reserved blueberry mixture, 1/2 cup water, 1/4 cup sugar. Cook over medium heat until thickened, stirring contantly. Styir in remaining 1 cup blueberries. Set aside to cool.
8. Remove sides of springform pan to serve. Spoon blueberry sauce over cake.