Blueberry Cheesecake

Directions

1. Preheat oven to 350°. In a small saucepan, combine the blueberries, sugar and lemon juice. Cook and stir over low heat for 5 minutes or until the berries are softened. Combine cornstarch and water until smooth; stir into the blueberry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; cool to room temperature. Transfer to a blender; cover and process until smooth. If desired, strain out solids.
2. For crust, in a small bowl, combine the crumbs and sugar; stir in the butter. Press onto the bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake for 10 minutes. Cool on a wire rack.
3. In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour and vanilla. Add eggs; beat on low speed just until combined. Pour filling over crust. Drizzle with 4 tablespoons blueberry mixture; cut through batter with a knife to swirl.
4. Return pan to baking sheet. Bake until center is almost set, 40-45 minutes. Cool on a wire rack for 1 hour; cover and refrigerate overnight. Serve with remaining blueberry sauce. Refrigerate leftovers.
5. For water-bath bake: Place cheesecake on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan.
6. Bake until center is just set and top appears dull, 40-45 minutes. Turn off oven and open the door; let cheesecake sit 30 minutes, or until center is completely set. Remove cheesecake from oven and springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
7. Remove rim from pan. Serve with remaining blueberry sauce. Refrigerate leftovers.