Crust
12 oz. vanilla wafer cookies, crushed
3/4 cup butter, melted
Filling
5 8-oz. pkgs cream cheese
1 1/2 cup sugar
6 eggs
2 egg yolks
3 tbsp flour
3 tsp vanilla
1/4 cup whipping cream
Topping
3 tbsp cornstarch
1 cup + 3 tbsp water, divided
1 cup sugar
16 oz. blueberries
For crust, combine cookie crumbs and butter. Press into bottom and halfway up sides of a greased 9-inch springform pan. Cover and refrigerate.
For filling, beat cream cheese 25 minutes in a large bowl, adding 1 package
at a time. Add sugar and beat 5 minutes longer. Add eggs and egg yolks, one
at a time, beating 2 minutes after each addition. Beat in flour and vanilla.
Beat in cream. Preheat oven to 500 degrees. Pour filling into crust. Bake 10
minutes. Reduce heat to 200 degrees. Bake 1 hour. Turn oven off and leave
cake in oven 1 hour without opening door. Cool completely on a wire rack.
Remove sides of pan.
For topping, combine cornstarch and 3 tablespoons water in small bowl; stir
until smooth. Combine sugar and remaining 1 cup water in a small saucepan.
Stirring constantly, cook over medium heat until sugar dissolves. Stirring
constantly, add cornstarch mixture and cook until mixture boils and thickens.
Remove from heat and cool to room temperature. Stir in blueberries. Spoon
topping over cheesecake. Loosely cover and refrigerate 8 hours or overnight.
Serve chilled.
Sent by Chevy