Blueberries And Cream Cheesecake

• 2 1/2 cups blueberries fresh
• 1 tablespoon cornstarch
• 24 ounces cream cheese at room temperature
• 1 cup granulated sugar replacement
• 5 large eggs
• 2 tablespoons cornstarch
• 1 1/2 cups sour cream
• 1/4 teaspoon salt
• 2 tablespoons granulated sugar replacement
• 1/2 teaspoon vanilla extract
• 1/4 cups granulated sugar replacement
• 1/4 cup water
• 1 cup blueberries fresh

1. Combine 2 1/2 cups blueberries and 1 tablespoon cornstarch in blender; blend until smooth.
2. Cook puree in saucepan over medium-high heat about 15 minutes or until slightly thickened, stirring constantly.
3. Set mixture aside to cool.
4. Reserve 1/2 cup puree for glaze.
5. Beat cream cheese with an electric mixer until light and fluffy.
6. Gradually add 1 cup sugar, mixing well.
7. Add eggs, one at a time, beating well after each addition.
8. Stir in 2 tablespoons cornstarch and salt.
9. Pour batter into a greased 9-inch springform pan.
10. Pour puree over cheesecake batter; gently swirl with a knife.
11. Bake at 325F (160C) for 45 minutes or until set.
12. Remove from oven; cool on wire rack 20 minutes.
13. Combine sour cream, 2 tablespoons sugar, and vanilla extract; mix well.
14. Spread over cheesecake.
15. Bake at 325F (160C) an additional 10 minutes.
16. Cool on wire rack.
17. Cover and chill 8 hours.
18. Combine reserved 1/2 cup puree, 1/4 cup sugar and water in a small saucepan; cook over medium heat, stirring constantly until thickened.
19. Gently fold in 1 cup blueberries; let cool.
20. Remove sides of springform pan.
21. Spoon blueberry glaze on cheesecake.

blueberries fresh, cornstarch, cream cheese, sugar replacement, eggs, cornstarch, sour cream, salt, sugar replacement, vanilla, granulated sugar, water, blueberries fresh

Taken from recipeland.com/recipe/v/blueberries-cream-cheesecake-48503 (may not work)