Blueberries 'N' Cream Cheesecake
21/2 cups fresh blueberries
1 Tbsp. cornstarch
3 (8-oz) packages cream cheese, softened
1 cup sugar
2 Tbsp. cornstarch
1/4 tsp. salt
11/2 cups sour cream
1/2 tsp. vanilla
1/4 cup sugar
1 cup fresh blueberries
Combine 21/2 cups blueberries and 1 Tbsp.cornstarch in blender until smooth. Cook in saucepan over med. - high heat about 15 min. or until slightly thickened, stirring constantly. Set aside to cool. Reserve1/2 cup for glaze.
Beat cream cheese until light and fluffy. Gradually add 1 cup sugar, mixing well. Add eggs, one at a time, beating well after each. Stir in 2 Tbsp. cornstatch and salt. Pour batter into a greased 9-inch springform pan. Pour first mixture over cheesecake batter; gently swril with knife.
Bake at 325 for 45 min. or until set. Remove from oven; cool on wire rack 20 min.
Combine sour cream, 2 Tbs. sugar and vanilla in small bowl; mix well. Spread sour cream mixture over cheesecake. Bake at 325 an additional 10 min. Cool on wire rack. Cover and chill 8 hours.
Combine reserved 1/2 cup first mixture, 1/4 cup sugar, and water in a small saucepan; cook over med. heat stirring constantly, until thickened; let cool. Gently fold in 1 cup blueberries; let cool.
Remove sides of springform pan. spoon blueberry glaze on cheesecake.
yield; 10 to 12 servings