Blueberries and Cream Cheesecake
Process 2 1/2 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 325 degrees 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 325 degrees 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.
Serves 10 to 12.