Blueberry Macadamia Cheesecake
3-1/2 ounces macadamia nuts, crushed in blender
1 cup flour
1/4 cup firmly packed brown sugar
1/2 cup sweet butter, softened
3 pkgs. (8 oz. each) cream cheese, softened
1 teaspoon vanilla
1 cup sugar
4 eggs, room temperature
1 cup sour cream
2 tablespoons sugar
1/2 teaspoon vanilla
2 cups fresh blueberries
1 tablespoon cornstarch
3 tablespoons cold water
Crust: Combine crust ingredients. Mix well; press onto bottom of 10-in. springform pan. Bake in preheated 400ºF oven for 10 to 15 minutes. Reduce oven temperature to 350ºF.
First Layer: Crumble cheese in large bowl. Add 1 teaspoon vanilla, 1 cup sugar and eggs; beat at high speed with electric mixer until blended and smooth, about 4 minutes. Pour over crust. Bake at 350ºF for 40 minutes until set (not completely firm). Remove from oven; cool 10 minutes.
Second Layer: Combine sour cream, sugar and 1/2 teaspoon vanilla. Spread over top of cheesecake. Bake at 350ºF for 5 minutes. Cool; spread blueberry topping over top. Refrigerate before serving.
Topping: Mix cornstarch with cold water to form smooth paste. Stir in blueberries; cook until thickened. Let cool; spread on cheesecake. Cool 1 hour then refrigerate.