Blueberry Pecan Cheesecake

• 1 tablespoon melted butter, for greasing the pan
• 1/2 cup pecan pieces
• 1 cup Graham cracker crumbs
• 2 tablespoons sugar
• 6 tablespoons unsalted butter, melted
• 1/2 cup port
• 3/4 cup (4 ounces) dried blueberries
• 1 1/2 pounds cream cheese, at room temperature
• 6 tablespoons unsalted butter, at room temperature
• 1 cup sugar
• 2 tablespoons cornstarch
• 4 large eggs
• 1 cup sour cream
• 2 teaspoon vanilla extract
• 1 cup port wine
• 1/4 cup sugar
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• 1 pint blueberries

1. Preheat the oven to 300 degrees.
2. Grease an 8-inch cake pan with the 1 tablespoon butter.
3. On a cookie sheet, toast the pecans for 8 minutes.
4. Turn the pan once for even toasting.
5. In a bowl, combine the Graham cracker crumbs, sugar, butter and pecans.
6. Pat evenly over the bottom of the pan.
7. In a small saucepan, simmer the port and dried blueberries for 3 minutes.
8. set aside to cool.
9. Put the cream cheese, butter, sugar and cornstarch in a mixing bowl and beat on medium, just to blend.
10. Add eggs, 1 at a time, then sour cream, vanilla and blueberry mixture.
11. Pour batter into prepared pan.
12. Set into hot water bath and bake for 1 hour and 15 minutes, and slightly puffed and firm.
13. Cool on rack.
14. Refrigerate, then remove from pan.
15. In saucepan, simmer 3/4 cup port and sugar for 3 minutes.
16. Meanwhile whisk together cornstarch, vanilla and remaining 1/4 cup of port.
17. Add slurry to pan and simmer for 2 more minutes.
18. Add half of blueberries and cook until berries burst and sauce thickens.
19. Remove from heat and let cool.
20. Stir in remaining berries.

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

Taken from www.foodnetwork.com/recipes/blueberry-pecan-cheesecake-recipe.html (may not work)