—–PATTI – VDRJ67A—– —–CRUST—– 3 1/2 ounce Macadamias — crush in blender
1 cup Flour
1/4 cup Brown sugar — pack firmly
1/2 cup Sweet butter — softened
—–1ST LAYER—– 24 ounce Cream cheese — softened
1 teaspoon Vanilla
1 cup Sugar
4 Eggs — room temp
—–2ND LAYER—– 1 cup Sour cream
2 tablespoon Sugar
1/2 teaspoon Vanilla
—–TOPPING—– 2 cup Fresh blueberries
1 tablespoon Cornstarch
3 tablespoon Water — cold
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.