Ingredients
1-1/2 cups fresh blueberries1/4 cup sugar1 tablespoon lemon juice2 teaspoons cornstarch1 tablespoon cold waterCRUST:1 cup graham cracker crumbs (about 16 squares)2 tablespoons sugar2 tablespoons butter, meltedFILLING:3 packages (8 ounces each) cream cheese, softened1 cup sugar1 cup sour cream2 tablespoons all-purpose flour2 teaspoons vanilla extract4 large eggs, room temperature, lightly beaten
Preparation
Preheat oven to 350°. In a small saucepan, combine the blueberries, sugar and lemon juice. Cook and stir over medium 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.
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 at 350° for 10 minutes. Cool on a wire rack.
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 3 tablespoons blueberry mixture; cut through batter with a knife to swirl.
Return pan to baking sheet. Bake until center is almost set, 40-45 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Serve with remaining blueberry sauce. Refrigerate leftovers.
