Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***CRUST***
   3 1/2  ounces        macadamias -- crush in blender
   1      cup           flour
     1/4  cup           brown sugar -- pack firmly
     1/2  cup           sweet butter -- softened
                        ***1ST LAYER***
  24      ounces        cream cheese -- softened
   1      teaspoon      vanilla
   1      cup           sugar
   4                    eggs -- room temp
                        ***2ND LAYER***
   1      cup           sour cream
   2      tablespoons   sugar
     1/2  teaspoon      vanilla
                        ***TOPPING***
   2      cups          fresh blueberries
   1      tablespoon    cornstarch
   3      tablespoons   water -- cold

Preparation:

CRUST: Combine crust ingredients. Mix well; press onto bottom of 10" springform pan. Bake in preheated 400~ for 10-15 minutes. Reduce oven temperature to 350~. 1ST LAYER: Crumble cheese in large bowl. Add 1 tsp vanilla, 1 cup sugar and eggs; beat at high speed with electric mixer until blended and smooth, about 4 minutes. Pour over crust. Bake at 350~ for 40 minutes until set (not completely firm). Remove from oven; cool 10 minutes. 2ND LAYER: Combine sour cream, sugar and 1/2 ts vanilla. Spread over top of cheesecake. Bake at 350~ for 5 minutes. Cool; spread blueberry topping over top. Refrigerate before serving. TOPPING: Mix cornstarch with cold water to form smooth paste. Stir in blueberries; cook until thickened. Let cool; spread on cheesecake. Cool 1 hour then refrigerate.