Amazing Blueberries And Cream Cheesecake

Directions

Combine 2½ cups blueberries and 1 tablespoon cornstarch in blender; blend until smooth.

Cook purée in saucepan over medium-high heat about 15 minutes or until slightly thickened, stirring constantly. Set mixture aside to cool. Reserve ½ cup purée for glaze.

Beat cream cheese with an electric mixer until light and fluffy. Gradually add 1 cup sugar, mixing well. Add eggs, one at a time, beating well after each addition. Stir in 2 tablespoons cornstarch and salt. Pour batter into a greased 9-inch springform pan.

Pour purée over cheesecake batter; gently swirl with a knife. Bake at 325℉ (160℃) for 45 minutes or until set. Remove from oven; cool on wire rack 20 minutes.

Combine sour cream, 2 tablespoons sugar, and vanilla extract; mix well. Spread over cheesecake.

Bake at 325℉ (160℃) an additional 10 minutes. Cool on wire rack. Cover and chill 8 hours.

Combine reserved ½ cup purée, ¼ cup sugar and water in a small saucepan; cook over medium heat, stirring constantly until thickened. Gently fold in 1 cup blueberries; let cool. Remove sides of springform pan.

Spoon blueberry glaze on cheesecake.