Ingredients

• 1½ cups of graham crakcer crumbs
• 1½ cups + 2 teaspoons of sugar; divided
• ⅓ cups of melted butter
• 3½ cups of blueberries
• 3 tablespoons of cornstarch
• 24oz of creamcheese
• 4 large eggs
• ¼ teaspoon of salt
• 16oz sour cream
• ½ teaspoon vanilla extract
• ½ cups of water

Directions

Crust

1. Combine graham cracker, ¼ cup of sugar and butter
2. Press into bottom and onto sides of a 9 inch pan
3. In processor combine 2½ cups blueberries and 1 tablespoon of cornstarch
4. Process until smooth
5. Pour mix in a small saucepan and cook on medium heat for 15 minutes, stirring constantly
6. Set aside to cool, resrving ½ cup mix for glaze

Filling

7. Beat cream cheese with electric mixer until fluffy
8. Gradually beat in 1 cup of sugar
9. Add eggs, one at a time, beating well after each
10. Stir in remaining 2 tablespoons of cornstarch and salt
11. Pour batter into crust
12. Spoon cooled blueberry mix over batter and swirl gently
13. Bake for 1 hour or until set
14. Remove and cool 20 minutes

Sour Cream Layer

15. In a small bowl, combine sour cream, 2 tablespoons sugar, and vanilla
16. Stir until blended and spread over cheesecake
17. Return to oven and bake 10 minutes
18. Remove from oven, and run a knife around the edge of the pan to release the sides
19. Cool completely in a pan on a wire rack
20. Cover and chill for 8 hours

Topping

21. In a small saucepan, combine reserved blueberry mix, ½ cup of water, and a ¼ cup of sugar
22. Cook until thick, stirring constantly, adding remaining blueberries
23. Spoon blueberries over top cake when serving