Ingredients:
2 cups gingersnap crumbs (about 40 cookies) or 2 cups vanilla wafer crumbs ( about 40 cookies)
1/3 cup melted butter
3 1/2 cups fresh blueberries, divided
1 tablespoon cornstarch
3 (8 ounce) packages cream cheese, softened
1 cup sugar
5 large eggs
2 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups sour cream
2 tablespoons sugar
1/2 teaspoon vanilla extract
1/4 cup sugar
1/4 cup water
fresh blueberries (optional) or strawberries (optional)
Directions:
Combine cookie crumbs and butter. Press into bottom and 1″ up the sides of a lightly greased 9″ springform pan. Bake at 325 for 12 minute Cool on wire rack.
Process 2 1/2 cups blueberries and 1 T. cornstarch in container of electric blender until smooth – can also use a food processor.
Cook blueberry puree in saucepan over med-high heat 8 minutes or until slightly thickened, stirring constantly. Set mixture aside to cook. Reserve 1/2 cup puree for glaze.
Beat cream cheese at med. speed with an electric mixer until light and fluffy.
Gradually add 1 cup sugar, beating well. Add eggs, 1 at a time, beating after each addition.
Stir in 2 T. cornstarch and salt.
Pour batter into prepared crust. Pour blueberry puree over cheesecake batter; gently swirl with a knife.
Bake at 325 for 1 hour and 5 minutes or until almost set in center.
Remove from oven, and cool in a wire rack 20 minutes.
Combine sour cream, 2 T. sugar and vanilla in small bowl; stir well. Spread sour cream mixture over cheesecake.
Bake at 325 for 10 more minutes. Cool completely on wire rack, cover and chill 8 hours.
Combine reserved 1/2 cup blueberry puree, 1/4 cup sugar and water in a small saucepan; cook over med. heat, stirring constantly, 8 minutes or until thickened. Gently fold remaining 1 cup blueberries; remove from heat and cool.
Remove sides of pan before serving.
Spoon blueberry glaze over cheesecake, allowing it to drip down sides. Garnish with fresh blueberries or strawberries, if desired. Makes 1 nine inch cheesecake.
Servings: 12
Time preparation: 60 min.
Time total: 175 min.