2 cups of graham cracker crumbs
2 cups plus 6 Tbs. of sugar, divided
6 Tbs. of melted butter
4 cups of fresh blueberries, divided
1/4 cup of water
3 Tbs. of cornstarch, divided
3 (8oz.) pkgs. of cream cheese, softened
4 extra large eggs
1 tsp. of vanilla extract
1 (8oz.) carton of sour cream
1 Tbs. of vanilla bean paste
Preheat the oven to 350 degrees Fahrenheit.
In a small bowl, stir together the graham cracker crumbs, 1/4 cup of sugar and the melted butter. Press on the bottom and half way up the sides of a 9 inch spring form pan. Refrigerate for 10-15 minutes.
Blend 2 1/2 cups of blueberries, 3 Tbs. of sugar and 1 Tbs. of cornstarch until smooth. Pour into a saucepan over medium heat and cook for about 8-10 minutes or until thick, stirring constantly. Set mixture aside to cool. Reserve 1/2 cup of the blueberry mixture to make the topping and refrigerate.
Beat cream cheese at medium speed until smooth and fluffy. Add 1 1/2 cups of sugar and vanilla extract and mix well. Add the eggs one at a time, beating well after each addition. Beat in the remaining 2 Tbs. of cornstarch. Pour batter into prepared crust. Dollop the blueberry mixture over the top of the batter. Gently swirl with a knife to make swirling designs. Be careful to not let the knife get to the crust. Bake for 50-60 minutes or until the center is just slightly jiggly. Stir together the sour cream, 3 Tbs. of sugar and the vanilla paste. Pour over the hot cheesecake and bake for another 10 minutes. Remove from the oven and let cool completely. Refrigerate for at least 6 hours or overnight.
In a saucepan, cook the reserved blueberry mixture, 1/4 cup of sugar, water and 1 1/2 cups of blueberries for 8-10 minutes or until thickened. Refrigerate for at least 1 hour or until ready to serve the cheesecake.
Run a knife around the cheesecake to separate the cheesecake from the spring form pan. Unlatch the spring form pan and place on a serving dish. Pour the blueberry topping over the cheesecake and enjoy!!