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