CRUST
12 oz Vanilla wafer cookies;crush
3/4 c Butter; melted
FILLING----
5 8 oz packages cream cheese
1 1/2 c Granulated sugar
6 Eggs
2 Egg yolks
3 tb All-purpose flour
3 ts Vanilla extract
1/4 c Whipping cream
TOPPING----
3 tb Cornstarch
1 c Plus 3 tb water, divided
1 c Granulated sugar
16 oz Blueberries
For crust, combine cookie crumbs and butter. Press
into bottom and halfway up sides of a greased 9-inch
springform pan. Cover and refrigerate.
For filling, beat cream cheese 25 minutes in a large
bowl, adding 1 package at a time. Add sugar and beat
5 minutes longer. Add eggs and egg yolks, one at a
time, beating 2 minutes after each addition. Beat in
flour and vanilla. Beat in cream. Preheat oven to
500 degrees. Pour filling into crust. Bake 10
minutes. Reduce heat to 200 degrees. Bake 1 hour. Turn
oven off and leave cake in oven 1 hour without opening
door. Cool completely on a wire rack. Remove sides of
pan.
For topping, combine cornstarch and 3 tablespoons
water in small bowl; stir until smooth. Combine sugar
and remaining 1 cup water in a small saucepan.
Stirring constantly, cook over medium heat until sugar
dissolves. Stirring constantly, add cornstarch mixture
and cook until mixture boils and thickens. Remove from
heat and cool to room temperature. Stir in
blueberries. Spoon topping over cheesecake. Loosely
cover and refrigerate 8 hours or overnight. Serve
chilled.
