Contest-Winning Blueberry Swirl Cheesecake

• 1-1/2 cups fresh blueberries
• 1/4 cup sugar
• 1 tablespoon lemon juice
• 2 teaspoons cornstarch
• 1 tablespoon cold water
• 1 cup graham cracker crumbs (about 16 squares)
• 2 tablespoons sugar
• 2 tablespoons butter, melted
• 3 packages (8 ounces each) cream cheese, softened
• 1 cup sugar
• 1 cup sour cream
• 2 tablespoons all-purpose flour
• 2 teaspoons vanilla extract
• 4 large eggs, lightly beaten

1. In a small saucepan, combine the blueberries, sugar and lemon juice. Cook and stir over medium heat for 5 minutes or until the berries are softened. Combine cornstarch and water until smooth; stir into the blueberry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; cool to room temperature. Transfer to a blender; cover and process until smooth. Set aside.
2. For crust, in a small bowl, combine the crumbs and sugar; stir in the butter. Press onto the bottom of a greased 9-in. springform pan. Place pan on a
3. . Bake at 350u0b0 for 10 minutes. Cool on a wire rack.
4. In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour and vanilla. Add eggs; beat on low speed just until combined. Pour filling over crust. Drizzle with 3 tablespoons blueberry mixture; cut through batter with a knife to swirl.
5. Return pan to
6. . Bake at 350u0b0 for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Serve with remaining blueberry sauce. Refrigerate leftovers.

fresh blueberries, sugar, lemon juice, cornstarch, cold water, graham cracker crumbs, sugar, butter, cream cheese, sugar, sour cream, flour, vanilla, eggs

Taken from www.tasteofhome.com/recipes/contest-winning-blueberry-swirl-cheesecake/ (may not work)