Blueberry Macadamia Cheesecake

Ingredients

Crust

• 3 1/2 ounces macadamias, crushed in blender
• 1 cup all-purpose flour
• 1/4 cup firmly packed brown sugar
• 1/2 cup butter, softened
• 1st Layer
• 24 ounces cream cheese, softened
• 1 teaspoon vanilla extract
• 1 cup granulated sugar
• 4 eggs, room temperature
• 2nd Layer
• 1 cup sour cream
• 2 tablespoons granulated sugar
• 1/2 teaspoon vanilla extract

Topping

• 2 cups fresh blueberries
• 1 tablespoon cornstarch
• 3 tablespoons cold water

Directions

Crust

1. Preheat oven to 400 degrees F.
2. Combine crust ingredients. Mix well; press onto bottom of 10-inch springform pan. Bake for 10-15 minutes. Reduce oven temperature to 350 degrees F.
3. 1st Layer
4. Crumble cream cheese in large bowl. Add 1 teaspoon vanilla extract, 1 cup sugar and eggs; beat at high speed with electric mixer until blended and smooth, about 4 minutes.
5. Pour over crust. Bake at 350 degrees F for 40 minutes until set (not completely firm). Remove from oven; cool 10 minutes.
6. 2nd Layer
7. Combine sour cream, sugar and 1/2 teaspoon vanilla extract. Spread over top of cheesecake. Bake at 350 degrees F for 5 minutes.
8. Cool; spread blueberry topping over top. Refrigerate before serving.

Topping

1. Mix cornstarch with cold water to form smooth paste.
2. Stir in blueberries; cook until thickened. Let cool; spread on cheesecake.
3. Let cool for 1 hour, then refrigerate.