Blueberry Macadamia Cheesecake

• CRUST
• 3 1/2 ounces macadamias, crushed in blender
• 1 cup flour
• 1/4 cup brown sugar, firmly packed
• 1/2 cup sweet butter, softened
• 1ST LAYER
• 24 ounces cream cheese, softened
• 1 teaspoon vanilla extract
• 1 cup sugar
• 4 eggs, room temp
• 2ND LAYER
• 1 cup sour cream
• 2 tablespoons sugar
• 1/2 teaspoon vanilla extract
• TOPPING
• 2 cups fresh blueberries
• 1 tablespoon cornstarch
• 3 tablespoons cold water

1. Preheat oven to 400u0b0.
2. For crust, combine crust ingredients and mix well. Press on bottom of 10-inch springform pan.
3. Bake 10-15 minutes.
4. Reduce oven temperature to 350u0b0.
5. For 1st layer, crumble the cheese in large bowl; add vanilla extract, sugar and eggs.
6. Beat on high speed with electric mixer until well blended and smooth,4 minutes.
7. Pour mixture over crust.
8. Bake at 40 minutes until set (not completely firm).
9. Remove from oven and cool 10 minutes.
10. For next layer, combine sour cream, sugar and vanilla extract.
11. Spread over cake.
12. Bake for 5 minutes and let cool.
13. To make topping, mix cornstarch with cold water forming smooth paste.
14. Stir in the berries and cook until thickened. Let cool and then spread on cheesecake.
15. Cool 1 hour before serving.

flour, brown sugar, sweet butter, layer, cream cheese, vanilla, sugar, eggs, sour cream, sugar, vanilla extract, topping, fresh blueberries, cornstarch, cold water

Taken from www.food.com/recipe/blueberry-macadamia-cheesecake-35094 (may not work)