-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.
From
Yields
16 Servings