Blueberries & Cream Cheesecake

This was the first recipe I ever did that involved the use of the stove as well. Which was pretty nervousing for me, being a non-cook, after all.

Thankfully, the apartment remained in one piece. ;)

Oh, as a note - be careful when marbling. Otherwise you get a purple (but pretty) layer, instead of the nice swirls that were desired.

1½ cups graham cracker crumbs
¼ cup sugar
1/3 cup butter, melted

3½ cups fresh blueberries, divided
3 Tbsp. cornstarch, divided
3 (8-oz.) pkgs. cream cheese, softened
1 cup sugar
4 large eggs
¼ tsp. salt

1 (16 oz.) carton sour cream
2 Tbsp. sugar
½ tsp. vanilla extract
¼ cup water
¼ cup sugar

Stir together graham cracker crumbs, 1/4 cup sugar and butter. Press mixture evenly in bottom and 1/2 inch up sides of a 9-inch springform pan. Bake at 325°F. for 9 minutes. Cool.

Process 2½ cups blueberries and 1 tablespoon cornstarch in container of an electric blender or food processor until smooth, stopping once to scrape down sides.

Pour into a saucepan. Cook over medium heat, stirring constantly, about 15 minutes or until slightly thickened. Set mixture aside to cool. Cover and chill 1/2 cup mixture for making glaze.

Beat cream cheese at medium speed with an electric mixer until light and fluffy. Gradually add 1 cup sugar, mixing well. Add eggs, one at a time, beating after each addition. Stir in remaining 2 tablespoons cornstarch and salt.

Pour batter into prepared pan. Pour blueberry mixture over batter; gently swirl with a knife. Bake at 325F. for 45 minutes or until set. Remove from oven; cool on a wire rack 20 minutes.

Stir together sour cream, 2 tablespoons sugar and vanilla; spread over cheesecake. Bake at 325F. for 10 more minutes. Cool in pan on wire rack.

Cover and chill 8 hours.

Stir together reserved 1/2 cup blueberry mixture, remaining 1/4 cup sugar and 1/4 cup water in a small saucepan; cook over medium heat, stirring constantly, until thickened. Gently fold in remaining 1 cup blueberries; cool.

Run a knife around the inside of the springform pan to separate the crust from the pan. Remove the sides of the springform pan. Spoon blueberry glaze over cheesecake.

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