Blueberry Cream Cheesecake

We have an abundance of blueberries in our area and I am developing new recipes to use them as they are so good, fresh or frozen. This cheesecake is delicious.

• Ready In: 1 hr 35 mins
• Serves: 10

Ingredients

• BASE

• 3⁄4 cup  graham wafer crumbs
• 1⁄2 cup  vanilla wafer crumbs
• 1⁄2 cup  finely chopped  blanched almond
• 1⁄2 cup granulated sugar, divided
• 1⁄4 cup butter or 1⁄4 cup margarine, softened
• 1  large egg
• 1⁄2 teaspoon vanilla extract
• 1⁄2 teaspoon  almond extract
• 3  cups blueberries, fresh or frozen

• FILLING

• 8  ounces cream cheese
• 2  cups sour cream
• 3⁄4 cup granulated sugar, divided
• 2  large eggs
• 1  tablespoon lemon juice

• BLUEBERRY SAUCE

• 1  cup blueberries, fresh or frozen
• 1⁄2 cup granulated sugar
• 2  tablespoons fresh lemon juice
• 1  teaspoon tapioca starch or 1  teaspoon cornstarch
• 3  tablespoons  cold water

Directions

1. BASE-----------.
2. Preheat oven to 350 F degrees.
3. In a mixing bowl, combine graham wafer crumbs, vanilla wafer crumbs, 1/4 cup of sugar and almonds.
4. Cut in butter using a pastry blender or a fork, until mixture is crumbly.
5. Press crumb mixture into an 11 inch x 1 1/2 inch spring-form pan.
6. In a separate small mixing bowl, beat together egg, vanilla and almond extract.
7. Drizzle mixture over crumb mixture in pan.
8. Bake in preheated 350 F oven for 8 to 10 minutes or until firmed and no longer shiny.
9. Remove from oven and let cool.
10. Spoon 3 cups of blueberries evenly over base.
11. Sprinkle the remaining 1/4 cup of sugar over the blueberries.
12. FILLING-----------.
13. In a mixing bowl using an electric mixer, combine cream cheese, sour cream, 3/4 cup sugar, eggs and lemon juice and mix until well blended and smooth.
14. Pour cream cheese mixture over blueberries.
15. Bake in preheated 350 F oven for 1 to 1 1/4 hours or until center of cake is barely firm to the touch.
16. Remove cake from oven and immediately run a knife around inside rim to loosen cake; let cool on rack in pan.
17. Cover and refrigerate for 8 hours.
18. SAUCE-----------.
19. Puree' 1 cup of blueberries.
20. In a small saucepan, combine blueberry puree', sugar and lemon juice; cook over medium heat to just boil and the sugar is dissolved.
21. In a cup, mix together tapioca starch with 3 teaspoons of cold water until smooth.
22. While sauce mixture is boiling slightly, add tapioca mixture stirring continuously until sauce thickens slightly.
23. TO SERVE-----------.
24. Remove sides of spring form pan before cutting cheesecake.
25. Spoon some sauce on each serving plate; place a piece of cheesecake in pool of sauce, then spoon more sauce over top of cheesecake.