Makes about 12 servings
Ingredients for Blueberry Puree
1 1/2 cup blueberries (fresh or frozen)
1/4 cup granulated sugar
2 tsp. cornstarch
1 T. fresh lemon juice
Directions for puree
Combine the berries, sugar, lemon and cornstarch in a saucepan. Bring to a boil over medium heat (about 5 minutes). Puree in a blender or use an immersion blender. Cover blueberry puree with plastic wrap and let cool (quick way is to set the pan in a bowl of ice, stir occasionally until cooled).
Ingredients for Crust:
1 cup graham cracker crumbs (about 5-6 whole crackers)
2 T. sugar
2 T. melted butter
Instructions for Crust
Preheat the oven to 350 degrees. Wrap the outside of a 9-inch springform pan with heavy-duty foil. Combine crumbs, sugar and butter in bowl; mix well. Press evenly into prepared pan and bake 10 minutes. Cool.
Filling:
3 packages (8 oz. each) cream cheese, softened
1 cup sugar
8 oz. sour cream, at room temperature
2 tsp. vanilla extract
4 large eggs, at room temperature
2 T. flour
Instructions for Filling:
Beat the cream cheese in a mixing bowl until light and fluffy. Gradually add sugar and beat until completely smooth. Beat in sour cream and vanilla. At low speed, beat in eggs one at a time, then flour just until blended. Pour batter over crust. Place springform pan in a larger baking pan. Carefully drizzle/spoon blueberry puree over batter. Swirl knife through batter to marble-size. Place baking pan in the oven. Pour boiling water into the larger pan 1-inch up side of the springform pan. Bake 1 1/4 hours or until just set. Remove springform pan from the water bath. Remove the foil; cool completely. Cover and refrigerate 5-8 hours or overnight. Run a knife around the sides of the pan. Remove the sides of the pan.