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Blueberry Macadamia Cheesecake
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Crust:
3-1/2 ounces macadamias, crushed in a blender
1 cup flour
1/4 cup brown sugar, firmly packed
1/2 cup sweet butter, softened
First Layer:
24 ounces cream cheese, softened
1 teaspoon vanilla extract
1 cup sugar
4 eggs, room temp
Second Layer:
1 cup sour cream
2 tablespoons sugar
1/2 teaspoon vanilla extract
Topping:
2 cups fresh blueberries
1 tablespoon cornstarch
3 tablespoons cold water
Preheat oven to 400.
Crust:
combine crust ingredients,mix well; press onto the bottom of 10" springform pan. Bake 10-15 minutes.
Reduce oven temperature to 350.
Firstlayer: Crumble the cheese in a large bowl,add vanilla extract,sugar & eggs. Beat on high speed with an electric mixer until well blended & smooth or about 4 minutes. Pour mixture over crust.
Bake at 40 minutes until set (not completely firm).
Remove from oven & cool 10 minutes.
For the next layer,combine sour cream, sugar & vanilla extract. Spread over the cake. Bake for 5 minutes, & let cool.
To make the topping; mix cornstarch with cold water to form a smooth paste. Stir in the berries; & cook until thickened,let cool;spread on the cheesecake.
Cool 1 hour before serving.
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