Recipe by jenray
The blueberry sauce makes this cheesecake so don't leave it out! It's very yummy! Also, this turns out best if you use Philadelphia cream cheese and breakstone sour cream.
- 1 1⁄2 cups graham cracker crumbs
- 1 1⁄2 cups sugar, plus
- 2 tablespoons sugar, divided
- 1⁄3 cup butter, melted
- 3 1⁄2 cups blueberries, divided
- 3 tablespoons cornstarch
- 3 (8 ounce) packages cream cheese, softened
- 4 large eggs
- 1⁄4 teaspoon salt
- 1 (16 ounce) carton sour cream
- 1⁄2 teaspoon vanilla extract
- 1⁄2 cup water
Directions See How It's Made
- Preheat oven to 325 degrees.
- 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.
- In the workbowl of a food processor, combine 2 1/2 cups blueberries and 1 tbs cornstarch. Process until smooth.
- 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.
- Beat cream cheese with mixer until fluffy.
- Gradually beat in 1 cup sugar.
- Add eggs, one at a time, beating well after each addition. Stir in remaining 2 tbs cornstarch and salt.
- Pour batter into crust. Spoon cooled blueberry mixture over batter and GENTLY swirl with a knife.
- Bake for 1 hour or until set. Remove from oven and cool on a wire rack for 20 minutes.
- In a small bowl combine sour cream, 2 tbs sugar, vanilla. Stir until blended, and spread over cooled cheesecake.
- Return to oven, bake for 10 minutes.
- Remove from oven. Gently run a knife around edges to release sides. Cool completely in pan on a wire rack.
- Cover and chill for 8 hours or overnight.
- In a saucepan combine reserved blueberry mixture, 1/2 cup water and 1/4 cup sugar.
- Cook over medium heat until thickened, stirring constantly.
- Stir in remaining 1 cup blueberries. Set aside to cool.
- Remove sides of springform pan to serve.
- Spoon blueberry sauce over cake.