Blueberries and cream cheesecake

 
                      BLUEBERRIES AND CREAM CHEESECAKE
 
 Recipe By     : 
 Serving Size  : 16   Preparation Time :0:00
 Categories    : Cheesecakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----CRUST-----
   12       oz           Vanilla wafer cookies -- crush
      3/4   c            Butter -- melted
                         -----FILLING-----
    5                    8 oz packages cream cheese
    1 1/2   c            Granulated sugar
    6                    Eggs
    2                    Egg yolks
    3       tb           All-purpose flour
    3       ts           Vanilla extract
      1/4   c            Whipping cream
                         -----TOPPING-----
    3       tb           Cornstarch
    1       c            Plus 3 tb water, divided
    1       c            Granulated sugar
   16       oz           Blueberries
 
   For crust, combine cookie crumbs and butter. Press
   into bottom and halfway up sides of a greased 9-inch
   springform pan. Cover and refrigerate.
   
   For filling, beat cream cheese 25 minutes in a large
   bowl, adding 1 package at a time.  Add sugar and beat
   5 minutes longer. Add eggs and egg yolks, one at a
   time, beating 2 minutes after each addition. Beat in
   flour and vanilla.  Beat in cream.  Preheat oven to
   500 degrees. Pour filling into crust.  Bake 10
   minutes. Reduce heat to 200 degrees. Bake 1 hour. Turn
   oven off and leave cake in oven 1 hour without opening
   door. Cool completely on a wire rack.  Remove sides of
   pan.
   
   For topping, combine cornstarch and 3 tablespoons
   water in small bowl; stir until smooth.  Combine sugar
   and remaining 1 cup water in a small saucepan.
   Stirring constantly, cook over medium heat until sugar
   dissolves. Stirring constantly, add cornstarch mixture
   and cook until mixture boils and thickens. Remove from
   heat and cool to room temperature. Stir in
   blueberries.  Spoon topping over cheesecake. Loosely
   cover and refrigerate 8 hours or overnight. Serve
   chilled.
  
 
 
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