Recipe

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• 1 1/2 cups graham cracker crumbs
• 1 1/2 cups sugar , plus
• 2 tbsp sugar, divided
• 1/3 cup butter, melted
• 3 1/2 cups blueberries, divided
• 3 tbsp cornstarch
• 3 (8 oz) packages cream cheese, softened
• 4 large eggs
• 1/4 tsp salt
• 1 (16 oz) carton sour cream
• 1/2 tsp vanilla extract
• 1/2 cup water

• 1 Preheat oven to 325 degrees.
• 2 In a small bowl combine graham crackers, 1/4 cup sugar and butter. Press mixture evenly onto the bottom and halfway up the sides of a 9-inch springform pan.
• 3 In the workbowl of a food processor, combine 2 1/2 cups blueberries and 1 tbs cornstarch. Process until smooth.
• 4 Pour mixture into a small saucepan and cook over medium heat for 15 minutes or until slightly thickened, stirring constantly. Set aside to cool, reserving 1/2 cup mixture for glaze.
• 5 Beat cream cheese with mixer until fluffy.
• 6 Gradually beat in 1 cup sugar.
• 7 Add eggs, one at a time, beating well after each addition. Stir in remaining 2 tbs cornstarch and salt.
• 8 Pour batter into crust. Spoon cooled blueberry mixture over batter and GENTLY swirl with a knife.
• 9 Bake for 1 hour or until set. Remove from oven and cool on a wire rack for 20 minutes.
• 10 In a small bowl combine sour cream, 2 tbs sugar, vanilla. Stir until blended, and spread over cooled cheesecake.
• 11 Return to oven, bake for 10 minutes.
• 12 Remove from oven. Gently run a knife around edges to release sides. Cool completely in pan on a wire rack.
• 13 Cover and chill for 8 hours or overnight.
• 14 In a saucepan combine reserved blueberry mixture, 1/2 cup water and 1/4 cup sugar.
• 15 Cook over medium heat until thickened, stirring constantly.
• 16 Stir in remaining 1 cup blueberries. Set aside to cool.
• 17 Remove sides of springform pan to serve.
• 18 Spoon blueberry sauce over cake.