2 1/2 c. fresh blueberries
1 tbsp. cornstarch
3 (8 oz.) pkg. cream cheese, softened
1 c. sugar
5 eggs
2 tbsp. cornstarch
1/4 tsp. salt
1 1/2 c. commercial sour cream
2 tbsp. sugar
1/2 tsp. vanilla extract
1/4 c. sugar
1/4 c. water
1 c. fresh blueberries

Combine 2 1/2 cups blueberries and 1 tablespoon cornstarch in container of electric blender; blend until smooth. Cook puree in saucepan over medium-high heat about 15 minutes or until slightly thickened, stirring constantly. Set mixture aside to cool. Reserve 1/2 cup puree for glaze.

Beat cream cheese with an electric mixer until light and fluffy. Gradually add 1 cup sugar, mixing well. Add eggs, one at a time, beating well after each addition. Stir in 2 tablespoons cornstarch and salt. Pour batter into a greased 9 inch springform pan. Pour puree over cheesecake batter; gently swirl with a knife. Bake at 325 degrees for 45 minutes or until set. Remove from oven; cool on wire rack 20 minutes.

Combine sour cream, 2 tablespoons sugar and vanilla; mix well. Spread over cheesecake. Bake at 325 degrees and additional 10 minutes. Cool cheesecake on wire rack. Cover and chill 8 hours.

Combine reserved 1/2 cup puree, 1/4 cup sugar and water in a small saucepan; cook over medium heat, stirring constantly, until thickened. Gently fold in 1 cup blueberries; let cool.

Remove sides of springform pan. Spoon blueberry glaze on cheesecake. Yield: one 9 inch cheesecake.