Blueberry Cheesecake

Ingredients:

2 packages (8 ounces each) cream cheese, at room temperature

2 cups cottage cheese

1 1/2 cups granulated sugar

4 eggs, slightly beaten

6 tablespoons cornstarch

6 tablespoons all-purpose flour

1 1/2 tablespoons lemon juice

1 teaspoon vanilla extract

1/2 cup butter, melted

2 cups sour cream

graham cracker crust, below

blueberry glaze, below

Directions:

In a large mixing bowl, combine cream cheese and cottage cheese; beat until smooth. Gradually add sugar, beating well. Add eggs and beat until well blended. Add cornstarch, flour, lemon juice, and vanilla; stir well. Add melted butter and sour cream, beating until smooth.

Prepare graham cracker crust.

Ingredients:

1 1/2 cups graham cracker crumbs

1/4 cup butter, melted

2 teaspoons granulated sugar

Directions:

Combine crumbs, butter and sugar; press into the bottom of a 10" springform pan.

Pour filling over graham cracker crust. Place a shallow baking pan on the bottom rack of the oven with about an inch of hot water. Bake the cheesecake in the center of the oven at 325 degrees for 70 minutes, or until firm around the edges. Turn off oven and let cheesecake cool with oven for 2 hours. Remove from oven and cool completely. Remove from pan; refrigerate. When completely chilled, top with blueberry glaze.

Ingredients for Glaze:

1 cup sugar

2 tablespoons cornstarch

1 cup water

2 cups blueberries, fresh or frozen

Directions for Glaze:

In a medium saucepan, combine sugar and cornstarch. Stir in water. Crush 1/2 cup blueberries; add to sugar and water mixture. Cook over medium heat, stirring constantly, until mixture is thickened and begins to bubble. Continue to boil gently for about 2 minutes, or until blueberry glaze mixture is clear. Cool completely. Arrange remaining blueberries over the top of the cheesecake. Pour cooled blueberry glaze over berries. Keep cheesecake tightly covered in refrigerator until ready to serve.