Blueberry Cheesecake Macadamia

Serving Size: 12

Ingredients:
-----patti - vdrj67a-----
-----crust-----
3 1/2 ounce macadamias -- crush in blender
1 cup flour
1/4 cup brown sugar -- pack firmly
1/2 cup sweet butter -- softened
-----1st layer-----
24 ounce cream cheese -- softened
1 teaspoon vanilla
1 cup sugar
4 eggs -- room temp
-----2nd layer-----
1 cup sour cream
2 tablespoon sugar
1/2 teaspoon vanilla
-----topping-----
2 cup fresh blueberries
1 tablespoon cornstarch
3 tablespoon water -- cold

Cooking Directions:

CRUST: Combine crust ingredients. Mix well; press onto bottom of 10"
springform pan. Bake in preheated 400~ for 10-15 minutes. Reduce oven
temperature to 350~. 1ST LAYER: Crumble cheese in large bowl. Add 1 tsp
vanilla, 1 cup sugar and eggs; beat at high speed with electric mixer
until blended and smooth, about 4 minutes. Pour over crust. Bake at 350~
for 40 minutes until set (not completely firm). Remove from oven; cool 10
minutes. 2ND LAYER: Combine sour cream, sugar and 1/2 ts vanilla. Spread
over top of cheesecake. Bake at 350~ for 5 minutes. Cool; spread blueberry
topping over top. Refrigerate before serving. TOPPING: Mix cornstarch with
cold water to form smooth paste. Stir in blueberries; cook until
thickened. Let cool; spread on cheesecake. Cool 1 hour then refrigerate.