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1
Combine 2 1/2 cups blueberries and 1 tablespoon cornstarch in blender; blend until smooth.
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2
Cook puree in saucepan over medium-high heat about 15 minutes or until slightly thickened, stirring constantly.
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3
Set mixture aside to cool.
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4
Reserve 1/2 cup puree for glaze.
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5
Beat cream cheese with an electric mixer until light and fluffy.
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6
Gradually add 1 cup sugar, mixing well.
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7
Add eggs, one at a time, beating well after each addition.
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8
Stir in 2 tablespoons cornstarch and salt.
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9
Pour batter into a greased 9-inch springform pan.
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10
Pour puree over cheesecake batter; gently swirl with a knife.
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11
Bake at 325F (160C) for 45 minutes or until set.
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12
Remove from oven; cool on wire rack 20 minutes.
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13
Combine sour cream, 2 tablespoons sugar, and vanilla extract; mix well.
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14
Spread over cheesecake.
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15
Bake at 325F (160C) an additional 10 minutes.
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16
Cool on wire rack.
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17
Cover and chill 8 hours.
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18
Combine reserved 1/2 cup puree, 1/4 cup sugar and water in a small saucepan; cook over medium heat, stirring constantly until thickened.
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19
Gently fold in 1 cup blueberries; let cool.
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20
Remove sides of springform pan.
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21
Spoon blueberry glaze on cheesecake.
