Blueberry Cheesecake

Blueberry Cheesecake (Adapted from CL)

For the crust
2/3 cup graham cracker crumbs
2/3 cup vanilla wafer crumbs
4 tablespoons butter, melted
3 tablespoons sugar

For the filling

2 1/2 cups fresh or frozen wild blueberries, thawed
1 tablespoon cornstarch
24 ounces block-style cream cheese, softened
1 cup granulated sugar
2 tablespoons cornstarch
1/4 teaspoon salt
5 large eggs

For the topping

1 1/2 cups sour cream
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract

For the sauce

1/4 cup granulated sugar
1/4 cup water
reserved pureed blueberries from above ingredients *see directions
1 cup fresh or frozen, thawed, wild blueberries

To make the crust

Preheat oven to 325

In a medium bowl, toss together graham cracker crumbs, vanilla wafer crumbs and sugar. Drizzle in the butter and use a fork to combine the mixture until thoroughly mixed. Scoop the mixture into a 9" springform pan lightly coated with nonstick spray - use your fingers or the bottom of a measuring cup to firmly press the mixture down to form a crust. Bake for 10 minutes - remove and let cool on a wire rack. Before adding the filling, wrap the outside of the pan with heavy-duty foil - you want the bottom and about 1-2 inches up the side covered, this will ensure that no water from the water bath can get into the cheesecake.

To make the filling

Add blueberries and 1 tablespoon cornstarch in a food processor - process until smooth. Scoop puree into a small saucepan and bring to a boil. Cook, stirring constantly, until thick - about 4 to 6 minutes. Remove from the heat and let cool slightly. *Set aside 1/2 cup puree to use later on in the sauce. Place the remaining puree in a bowl and reserve to swirl into the cheesecake.

In a large bowl, beat cream cheese until completely smooth, about 3 minutes.

In a small bowl, whisk together sugar, 2 tablespoons cornstarch and salt - add to the cream cheese and beat until thoroughly combined. Add eggs, 1 at a time, and mix until combined. Pour the batter over the baked crust and smooth with a spatula. Place dollops of the blueberry puree on top of the cheesecake and use a knife to gently swirl the two together. Place the foil-wrapped pan into a large shallow roasting pan and add enough boiling water to reach an inch or so up the side.

Bake until the cheesecake center barely moves when pan is touched, about 55-65 minutes. Remove from the oven (leaving the oven on) and place on a wire rack.

To make the topping

In a small bowl, whisk together sour cream, sugar and vanilla. Scoop the mixture onto the hot cheesecake and gently spread the mixture evenly over the top. Place back in the oven and continue to bake for 10 minutes. Remove from the oven and run a thin knife around the outside edge. Allow to cool to room temperature. Cover and place in the refrigerator to chill for at least 8 hours. When ready to finish, take the cheesecake out from the refrigerator and remove sides of the springform pan.

To make the sauce

In a small saucepan, add granulated sugar, water and *reserved 1/2 cup blueberry puree. Cook, stirring constantly, over medium heat until the sauce is thick - about 8 minutes. Remove from the heat and gently fold in 1 cup blueberries. Allow to cool and then serve with sliced cheesecake.

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