-CRUST-
12 oz Vanilla wafer cookies;crush 3/4 c Butter; melted
FILLING
5 8 oz packages cream cheese 3 tb All-purpose flour
1 1/2 c Granulated sugar 3 ts Vanilla extract
6 Eggs 1/4 c Whipping cream
2 Egg yolks
TOPPING
3 tb Cornstarch 1 c Granulated sugar
1 c Plus 3 tb water, divided 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.
Yields
16 servings
