Blueberry Cheesecake Macadamia

• 3 1/2 ounce macadamia nuts crush in blender
• 1 cup flour, all-purpose
• 1/4 cup brown sugar pack firmly
• 1/2 cup butter, unsalted softened
• 24 ounce cream cheese softened
• 1 teaspoon vanilla extract
• 1 cup sugar
• 4 large eggs room temp
• 1 cup sour cream
• 2 tablespoon sugar
• 1/2 teaspoon vanilla extract
• 2 cup blueberries fresh
• 1 tablespoon cornstarch
• 3 tablespoon water cold

1. CRUST: Combine crust ingredients.
2. Mix well; press onto bottom of 10 inch springform pan.
3. Bake in preheated 400 degree F for 10 to 15 minutes.
4. Reduce oven temperature to 350F (180C).
5. 1ST LAYER: Crumble cheese in large bowl.
6. Add 1 teaspoon vanilla, 1 cup sugar and eggs; beat at high speed with electric mixer until blended and smooth, about 4 minutes.
7. Pour over crust.
8. Bake at 350F (180C) F for 40 minutes until set (not completely firm).
9. Remove from oven; cool 10 minutes.
10. 2ND LAYER: Combine sour cream, sugar and 1/2 teaspoon vanilla.
11. Spread over top of cheesecake.
12. Bake at 350F (180C) F for 5 minutes.
13. Cool; spread blueberry topping over top.
14. Refrigerate before serving.
15. TOPPING: Mix cornstarch with cold water to form smooth paste.
16. Stir in blueberries; cook until thickened.
17. Let cool; spread on cheesecake.
18. Cool 1 hour then refrigerate.

nuts, flour, brown sugar pack firmly, butter, cream cheese, vanilla, sugar, eggs, sour cream, sugar, vanilla, blueberries fresh, cornstarch, water cold

Taken from recipeland.com/recipe/v/blueberry-cheesecake-macadamia-44576 (may not work)