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1
Crust: Combine all ingredients and press into the bottom of a buttered 10-inch springform pan.
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2
Filling: Combine cream cheese and cottage cheese; beat until smooth and creamy.
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3
Gradually add sugar, beating well.
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4
Add eggs and beat until well mixed.
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5
Add cornstarch, flour, and lemon juice and beat until smooth.
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6
Add melted butter and sour cream, beating until smooth.
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7
Pour filling into crust.
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8
Bake in preheated 325F.
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9
oven for 1 hour and 10 minutes or until firm around the edges.
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10
Turn off oven.
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11
Let cheesecake stand in oven 2 hours with door closed.
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12
Remove and let cool completely.
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13
Remove from pan and chill.
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14
Top with blueberry glaze.
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15
Chill again for 10 to 12 hours, if possible, before serving.
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16
Blueberry glaze: Combine sugar and cornstarch in a small saucepan.
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17
Blend thoroughly.
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18
Gradually stir in blueberry juice.
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19
Crush 1/2 cup of drained blueberries and add to sugar mixture in pan.
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20
Cook over medium heat, stirring constantly until mixture thickens and boils.
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21
Continue to boil for about 2 minutes or until mixture is clear.
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22
Cool.
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23
Arrange remaining blueberries over top of thoroughly chilled cheesecake.
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24
Pour cooled glaze over the blueberries.
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25
Chill.
