Ingredients
- 2 c gingersnap cookie crumbs
- 1/3 c butter, melted
- 3-1/2 c fresh blueberries, divided
- 1 T cornstarch
- 3 (8oz) pkgs cream cheese, softened
- 1 c sugar
- 5 eggs
- 2 T cornstarch
- 1/4 t salt
- 1-1/2 c sour cream
- 2 T sugar
- 1/2 t vanilla
- 1/4 c sugar
- 1/4 c water
- garnish: fresh blueberries
Preparation
Step 1
Combine cookie crumbs and butter. Press into bottom of 9-in spring form pan and up the sides about an inch. Bake at 325 for 12 min. Cool on wire rack.
Process 2-½ c blueberries and 1 T cornstarch in blender until smooth. Cook purée in saucepan on med-high about 8min or until slightly thickened, stirring constantly. Cool. Reserve ½ c for glaze.
Beat cream cheese at medium until light and fluffy. Gradually add 1 c sugar, beating well. Add eggs, 1 at a time, beating after each addition. Stir in 2 T cornstarch and salt. Pour batter into crust. Pour berry purée over cheesecake batter, gently swirl with a knife. Bake at 325 for 1 hr 5 min or until almost set in center. Remove from oven, and cool on wire rack 20 min.
Combine sour cream, 2 T sugar, and vanilla. Spread over cheesecake. Bake at 325 for 10 min. Cool completely on rack. Cover and chill 8 hours.
Combine reserved ½ c berry purée, ¼ c sugar, and water. Cook on med heat, stirring constantly, 8 min or until thickened. Gently fold in remaining 1 c blueberries; remove from heat and cool.
Remove sides of pan. Spoon blueberry glaze over cheesecake allowing it to drip down sides. Serve.