Serves: 12
Total Calories: 453
Crust:
Combine all ingredients. Mix well; press onto bottom of a 10-inch springform pan. Bake in preheated oven at 400° for 10-15 minutes. Reduce oven to 350°.
First Layer:
Crumble cheese in large bowl. Add remaining ingredients; beat at high speed with electric mixer until blended and smooth, approximately 5 minutes. (Food processor may be used.) Pour over crust. Bake at 350° for 40 minutes until set (not completely firm). Remove from oven; cool for 10 minutes.
Second Layer:
Combine sour cream, sugar and vanilla. Spread over top of cheesecake. Bake at 350° for 5 minutes. Cool; spread blueberry topping over. Refrigerate before serving.
Topping:
In a saucepan, mix cornstarch with cold water to form a smooth paste. Stir in blueberries; cook until thickened. Let cool; spread on cake. Cool 1 hour, then refrigerate.
Editor's Extra:
This is superb even without the blueberry topping.
This Blueberry Cheesecake Macadamia recipe is from the The Recipe Hall of Fame Desserts Cookbook. Download this Cookbook today.
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