Blueberry Swirl Cheesecake
1 1/2 cups fresh or frozen blueberries 1/4 cup sugar 1 tsbp. lemon juice 2 tsp. cornstarch 1 tbsp. cold water CRUST: 1 cup graham cracker crumbs 2 tbsp. sugar 2 tbsp. butter, melted FILLING: 3 pkg. (250 g) cream cheese, softened 1 cup (250 g) sour cream 2 tsp. vanilla 1 cup sugar 2 tbsp. flour 4 eggs, beaten In a small saucepan combine blueberries, sugar and lemon juice. Cook and stir over medium heat for 5 minutes. Combine cornstarch and water till smooth, stir in blueberry mixture. Bring to a boil; cook and stir for 2 minutes until thickened. Remove from heat and cool to room temperature. Transfer to a blender or food processor; cover and process till smooth. For crust combine crumbs and sugar in a small bowl; stir in butter. Press onto the bottom of a greased 9 inch springform pan. Place pan on a baking sheet. Bake at 350 F for 10 minutes. Cool on a wire rack. In a large mixing bowl beat cream cheese till smooth. Add sour cream and vanilla. Combine sugar and flour and add to creamed mixture. Add eggs and beat just till combined. Pour into crust. Drizzle with blueberry mixture; cut through batter with a knife to swirl. Place pan on baking sheet. Bake at 350 F for one hour or till centre is almost set. Cool on wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool one hour longer. Refrigerate overnight. Remove sides of pan.
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