Blueberry Cheesecake

• Crust
• 1.5 cups digestive biscuit crumbs
• 1/2 tsp cinnamon
• 1/2 cup butter, melted
• Filling
• 500g cream cheese
• 2 tbsp flour
• 1 cup sugar
• 5 medium eggs, well beaten
• 500ml carton dairy sour cream
• Glaze
• 3 cups fresh blueberries, divided (you may use some frozen)
• 1/2 cup water
• 1/3 cup sugar
• 2 tbsp cornstarch

1. For the crust, combine crumbs with cinnamon and melted butter. Spread in the bottom and up the sides of a 9 inch spring form pan. Bake at 350F (180C) for 10 minutes.
2. For the filling, beat the cream cheese until it is fluffy. Beat in the flour and sugar, then beaten eggs until mixture is smooth. Stir in sour cream until well-blended. Pour in the pan and bake at 350F for about 50 to 55 minutes, or until set in the centre. Cool, then chill well.
3. For the glaze, place two cups of the blueberries and water in a pot, bring to a boil and then simmer gently one minute. Mix sugar and cornstarch together and stir into simmering blueberries. Cook, stirring until mixture is thickened and clear. Stir in remaining one cup blueberries into glaze. Leave until cold. Spread enough glaze to cover the top of the cheesecake, remaining glaze can be served separately.

crust, digestive biscuit crumbs, cinnamon, butter, filling, cream cheese, flour, sugar, eggs, sour cream, fresh blueberries, water, sugar, cornstarch

Taken from www.epicurious.com/recipes/member/views/blueberry-cheesecake-50002023 (may not work)