Blueberry Swirl Cheesecake

Topping

• 1 1/2 c. blueberries
• 1/4 c. sugar
• 2 tsp. cornstarch

Combine; bring to boil, stirring 5 minutes. Puree in blender with 1 tablespoon lemon juice; cool.

Crust

• 1 c. graham cracker crumbs
• 2 tbsp. sugar
• 2 tbsp. butter, melted

Wrap outside of 9 inch springform pan with tin foil; mix ingredients; press into pan and bake 10 minutes at 350 degrees; cool.

Filling

• 3 (8 oz.) pkg. cream cheese, softened
• 1 c. sugar
• 8 oz. sour cream
• 2 tsp. vanilla
• 4 lg. eggs
• 2 tbsp. flour

Preparation

1. Beat cheese, sugar, sour cream and vanilla until smooth
2. Add eggs, then flour
3. Pour batter over crust
4. Place pan in larger pan
5. Drizzle puree over batter to marbleize
6. Place on oven rack
7. Pour water into larger pan 1 inch up side of springform pan
8. Bake 1 1/4 hours or until set.
9. Turn oven off
10. Let stand 1 hour
11. Remove pan from water bath
12. Remove foil
13. Cool
14. Cover and refrigerate overnight; remove sides of pan.

From Cooks.com