Blueberry Cheesecake Macadamia

Course : Cheesecakes
Serves: 12
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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 large eggs -- room temp
---2ND LAYER---
1 cup sour cream
2 tablespoons sugar
1/2 teaspoon vanilla
2 cups fresh blueberries
1 tablespoon cornstarch
3 tablespoons water -- cold

Preparation / Directions:

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.

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