Kordy’s Favorite Blueberries and Cream Cheesecake

• portions: 10-12 servings

Ingrédients

1 1/2 cups graham cracker crumbs

1 1/2 cups plus 2 tbsp sugar, divided

1/3 cup butter, melted

3 1/2 cups fresh blueberries, divided

3 tbsp cornstarch, divided

3 (8oz) packages cream cheese, softened

4 large eggs

1/4 tsp salt

2 (8oz) cartons sour cream

1/2 tsp vanilla extract

1/4 cup water

Instructions

STIR together graham cracker crumbs, 1/4 cup sugar, and butter. Press mixture evenly in bottom and 1/2 inch up sides of a 9-inch springform pan. Bake at 325°F for 9 minutes. Cool.

PROCESS 2 1/2 cups blueberries and 1 tbsp cornstarch in a blender until smooth. Pour into a saucepan. Cook over medium heat, stirring constantly, about 15 minutes or until thickened. Set aside to cool. Reserve 1/2 cup for glaze.

BEAT cream cheese with an electric mixer until light and fluffy. Gradually add 1 cup sugar, mixing well. Add eggs, 1 at a time, beating after each addition. Stir in remaining cornstarch and salt. Pour batter into prepared pan. Pour blueberry mixture over batter; gently swirl with a knife. Bake at 325°F for 45 minutes or until set. Cool on a wire rack for 20 minutes.

STIR together sour cream, 2 tbsp sugar, and vanilla; spread over cheesecake. Bake at 325°F for 10 minutes. Cool on rack; cover and chill 8 hours.

For blueberry glaze, cook remaining 1/2 cup blueberry mixture, 1/4 cup sugar, and 1/4 cup water in a small saucepan until thickened. Fold in remaining blueberries and cool. Spoon blueberry glaze over cheesecake.

Notes

Bakes best in a springform pan.