Blueberry Pecan Cheesecake Recipe

• 1 Tbsp. melted butter for greasing pan
• 1/2 c. pecan pcs
• 1 c. Graham cracker crumbs
• 2 Tbsp. sugar
• 6 Tbsp. unsalted butter melted
• 1/2 c. port
• 3/4 c. dry blueberries - (4 ounce)
• 1 1/2 lb cream cheese room temperature
• 6 Tbsp. unsalted butter room temperature
• 1 c. sugar
• 2 Tbsp. cornstarch
• 4 lrg Large eggs
• 1 c. lowfat sour cream
• 2 tsp vanilla extract
• 1 c. port wine
• 1/4 c. sugar
• 1 Tbsp. cornstarch
• 1 tsp vanilla extract
• 1 pt blueberries

1. For the Crust: Preheat the oven to 300 degrees.
2. Grease an 8-inch cake pan with the 1 Tbsp.
3. butter.
4. On a cookie sheet, toast the pecans for 8 min.
5. Turn the pan once for even toasting.
6. In a bowl, combine the Graham cracker crumbs, sugar, butter and pecans.
7. Pat proportionately over the bottom of the pan.
8. For the Cake Batter: In a small saucepan, simmer the port and dry blueberries for 3 min.
9. Set aside to cold.
10. Put the cream cheese, butter, sugar and cornstarch in a mixing bowl and beat on medium, just to blend.
11. Add in Large eggs, 1 at a time, then lowfat sour cream, vanilla and blueberry mix.
12. Pour batter into prepared pan.
13. Set into warm water bath and bake for 1 hour and 15 min, and slightly puffed and hard.
14. Cold on rack.
15. Chill, then remove from pan.
16. For the Blueberry Sauce: In saucepan, simmer 3/4 c. port and sugar for 3 min.
17. Meanwhile whisk together cornstarch, vanilla and remaining 1/4 c. of port.
18. Add in slurry to pan and simmer for 2 more min.
19. Add in half of blueberries and cook till berries burst and sauce thickens.
20. Remove from heat and let cold.
21. Stir in remaining berries.

butter, pecan pcs, graham cracker crumbs, sugar, butter, port, blueberries, cream cheese, sugar, cornstarch, eggs, sour cream, vanilla, port wine, sugar, cornstarch, vanilla, blueberries

Taken from cookeatshare.com/recipes/blueberry-pecan-cheesecake-88257 (may not work)