Blueberry Cheesecake

• 2 lbs cream cheese, softened
• 12 cup heavy cream
• 6 eggs
• 1 12 cups granulated sugar
• 3 tablespoons cornstarch
• 1 12 tablespoons vanilla extract
• 2 tablespoons lemon juice
• 1 cup sour cream
• 14 lb sweet butter, melted
• 1 34 cups fresh blueberries
• 1 12 teaspoons powdered sugar

1. In a large bowl, beat the cream cheese, heavy cream, eggs, sugar, cornstarch, flour, vanilla, and lemon juice.
2. Blend in the sour cream, butter, and blueberries.
3. Pour the mixture into a well-buttered 9 inch springform pan.
4. Bake in a preheated 350 degrees oven for 1 hour.
5. Refrigerate overnight.
6. Carefully remove the sides of the springform pan and decorate the cake by sprinkling the top with the powdered sugar.
7. For best results, let the cake stand at room temperature for 2 hours before serving.

cream cheese, heavy cream, eggs, sugar, cornstarch, vanilla, lemon juice, sour cream, sweet butter, fresh blueberries, powdered sugar

Taken from www.food.com/recipe/blueberry-cheesecake-178933 (may not work)