Blueberries and Cream Cheesecake II
2 cups gingersnap cookie crumbs
4 tablespoons butter, melted
3 cups blueberries, divided
1 tablespoon cornstarch
3 pkgs. (8 oz. each) cream cheese, softened
1 cup sugar
2 tablespoons cornstarch
1/4 teaspoon salt
1-1/2 cups sour cream
2 tablespoons sugar
1/2 teaspoon vanilla
1/4 cup sugar
1/4 cup water
Crust: Pre-heat oven to 325ºF. Combine gingersnap crumbs and butter in a bowl; press into the bottom and up the sides of a 9-inch springform pan. Bake for 12 minutes and cool.
Filling: Process 2-1/2 cups of the blueberries and 1 tablespoon cornstarch in a food processor until smooth. Cook puree in a saucepan over medium-high heat 8 minutes, or until slightly thickened, stirring constantly. Set aside and cool, reserving 1/2 cup for glaze.
In a large bowl, beat cream cheese until fluffy; gradually add 1 cup sugar. Add eggs one at a time, then stir in 2 tbs.. cornstarch and the salt. Pour batter into prepared crust, then pour blueberry puree (less the 1/2 cup
for the glaze) over cheesecake batter and gently swirl with a knife. Bake at 325ºF for 65 minutes; remove from oven and cool for 20 minutes.
Creamy Layer: To a medium-sized bowl add sour cream, 2 tbs. sugar, vanilla extract and stir. Spread sour cream mixture over cheesecake; return to oven and bake for 10 more minutes. Cool completely, then refrigerate for at least 8 hours.
Glaze: Combine the reserved 1/2 cup blueberry purée, 1/4 cup sugar and 1/4 cup water in a small saucepan; cook over medium heat until thickened. Gently fold in remaining 1 cup blueberries; remove from heat and cool. To serve, remove sides from springform pan; spoon blueberry glaze over cake, allowing some to drip down sides. Slice and serve.