Blueberry Cheesecake

Ingredients

• 1 cup blueberries wild fresh thawed
• 2.5 cups blueberries wild fresh thawed
• 3 tablespoons butter melted
• 1 tablespoon cornstarch 
• 2 tablespoons cornstarch 
• 8 ounce block softened
• 5 large eggs 
• 0.7 cup graham cracker crumbs ( 5 cookie sheets)
• 0.3 teaspoon salt 
• 1.5 cups cup heavy whipping cream fat-free sour
• 0.3 cup sugar 
• 1 cup sugar 
• 2 tablespoons sugar 
• 3 tablespoons sugar 
• 0.5 teaspoon vanilla extract 
• 0.7 cup vanilla wafer crumbs reduced-fat ( 20 cookies)
• 0.3 cup water 

Equipment

• food processor
• bowl
• frying pan
• sauce pan
• oven
• knife
• wire rack
• blender
• springform pan

Directions

1. Preheat oven to 32
2. To prepare crust, combine first 3 ingredients in a medium bowl.
3. Drizzle with butter; toss with a fork until moist. Firmly press mixture into bottom of a 9-inch springform pan coated with cooking spray.
4. Bake at 325 for 10 minutes; cool on a wire rack.
5. To prepare filling, combine 2 1/2 cups blueberries and 1 tablespoon cornstarch in a food processor, and process until smooth.
6. Place puree in a small saucepan; bring to a boil. Cook 6 minutes or until slightly thick, stirring constantly. Cool slightly. Reserve 1/2 cup blueberry puree for sauce; set remaining 1 cup blueberry puree aside.
7. Place cheeses in a large bowl; beat with a mixer at high speed for 3 minutes or until smooth.
8. Combine 1 cup sugar, 2 tablespoons cornstarch, and salt.
9. Add sugar mixture to cheese mixture; beat well.
10. Add eggs, 1 at a time, beating well after each addition.
11. Pour batter over prepared crust.
12. Pour 1 cup blueberry puree over batter; gently swirl with a knife.
13. Bake at 325 for 1 hour and 10 minutes or until cheesecake center barely moves when pan is touched.
14. Remove cheesecake from oven (do not turn oven off); place cheesecake on a wire rack.
15. To prepare topping, combine sour cream, 2 tablespoons sugar, and vanilla in a small bowl, stirring well.
16. Spread sour cream mixture evenly over cheesecake.
17. Bake at 325 for 10 minutes.
18. Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature. Cover and chill at least 8 hours.
19. Remove sides of springform pan.
20. To prepare sauce, combine reserved 1/2 cup blueberry puree, 1/4 cup sugar, and water in a small saucepan. Cook over medium heat for 8 minutes or until sauce is thick, stirring constantly. Gently fold in 1 cup blueberries.
21. Remove from heat, and cool.
22. Serve sauce with cheesecake.