1 1/2 c. blueberries
1/4 c. sugar
2 tsp. cornstarch

Combine; bring to boil, stirring 5 minutes. Puree in blender with 1 tablespoon lemon juice; cool.

1 c. graham cracker crumbs
2 tbsp. sugar
2 tbsp. butter, melted

Wrap outside of 9 inch springform pan with tin foil; mix ingredients; press into pan and bake 10 minutes at 350 degrees; cool.

3 (8 oz.) pkg. cream cheese, softened
1 c. sugar
8 oz. sour cream
2 tsp. vanilla
4 lg. eggs
2 tbsp. flour

Beat cheese, sugar, sour cream and vanilla until smooth; add eggs, then flour; pour batter over crust; place pan in larger pan; drizzle puree over batter to marbleize; place on oven rack; pour water into larger pan 1 inch up side of springform pan; bake 1 1/4 hours or until set. Turn oven off; let stand 1 hour; remove pan from water bath; remove foil; cool. Cover and refrigerate overnight; remove sides of pan.