Blueberry Cheesecake

Instructions

1. 1

   Preheat oven to 350°F. In a small saucepan, combine the blueberries, sugar and lemon juice. Cook and stir over medium heat for five minutes or until the berries are softened. In a small glass measuring cup, combine the cornstarch and water and whisk together until smooth. Stir the cornstarch mixture into the blueberry mixture, then bring to a boil. Cook and stir for two minutes or until thickened, then remove from the heat. Cool the blueberry mixture to room temperature, then transfer to a blender. Cover and process until smooth. Set aside.

2. 2

   In a small bowl, combine the graham cracker crumbs and sugar. Stir in the butter until the mixture resembles wet sand. Press the crumbs into an even layer on the bottom of a greased 9-inch springform pan. Place the pan on a baking sheet, then bake at 350°F for 10 minutes. Remove promptly and cool on a wire rack. To evenly press crumb crust into a pan, use the bottom of a glass or a measuring cup.

3. 3

   In a large bowl, beat the cream cheese and sugar together until smooth. Add the sour cream, flour and vanilla and continue to beat until well incorporated. Add the eggs, beating at a low speed until just combined.

4. 4

   Pour the cream cheese filling over the cooled crust. Then, drizzle 3 tablespoons of the blueberry jam mixture over the top. Next, cut through the batter with a knife to swirl the sauce through the cheesecake.

5. 5

   Return the springform pan to the baking sheet and transfer it to the oven. Bake the blueberry cheesecake until the center is almost set, 40 to 45 minutes. Cool on a wire rack for 10 minutes, then carefully run a knife around the edge of the pan to loosen. Cool for 1 hour longer, then transfer to the refrigerator to chill overnight. To serve, remove the outer ring from the springform pan and cut the cheesecake into slices. Serve with the remaining blueberry sauce.