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1
Preheat oven to 325 degrees.
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2
In a small bowl combine graham crackers, 1/4 cup sugar and butter.
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3
Press mixture evenly onto the bottom and halfway up the sides of a 9-inch springform pan.
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4
In the workbowl of a food processor, combine 2 1/2 cups blueberries and 1 tbs cornstarch.
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5
Process until smooth.
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6
Pour mixture into a small saucepan and cook over medium heat for 15 minutes or until slightly thickened, stirring constantly.
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7
Set aside to cool, reserving 1/2 cup mixture for glaze.
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8
Beat cream cheese with mixer until fluffy.
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9
Gradually beat in 1 cup sugar.
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10
Add eggs, one at a time, beating well after each addition.
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11
Stir in remaining 2 tbs cornstarch and salt.
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12
Pour batter into crust.
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13
Spoon cooled blueberry mixture over batter and GENTLY swirl with a knife.
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14
Bake for 1 hour or until set.
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15
Remove from oven and cool on a wire rack for 20 minutes.
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16
In a small bowl combine sour cream, 2 tbs sugar, vanilla.
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17
Stir until blended, and spread over cooled cheesecake.
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18
Return to oven, bake for 10 minutes.
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19
Remove from oven.
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20
Gently run a knife around edges to release sides.
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21
Cool completely in pan on a wire rack.
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22
Cover and chill for 8 hours or overnight.
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23
In a saucepan combine reserved blueberry mixture, 1/2 cup water and 1/4 cup sugar.
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24
Cook over medium heat until thickened, stirring constantly.
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25
Stir in remaining 1 cup blueberries.
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26
Set aside to cool.
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27
Remove sides of springform pan to serve.
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28
Spoon blueberry sauce over cake.
