Ingredients
- 4 eggs (room temp)
- 3 1/2 macadamias crush in blender
- 2 blueberries (fresh)
- 24 ounce cream cheese softened
- 1 cup sour cream
- 1 cup sugar
- 1 cup flour
- 1/2 cup sweet butter softened
- 1/4 cup brown sugar pack firmly
- 3 tablespoon water (cold)
- 2 tablespoon sugar
- 1 tablespoon cornstarch
- 1 1/2 teaspoon vanilla
CRUST: Combine crust ingredients. Mix well; press onto bottom of 10" springform pan. Bake in preheated 400~ for 10-15 minutes. Reduce oven temperature to 350~.
1ST LAYER: Crumble cheese in large bowl. Add 1 tsp vanilla, 1 cup sugar and eggs; beat at high speed with electric mixer until blended and smooth, about 4 minutes. Pour over crust. Bake at 350~ for 40 minutes until set (not completely firm). Remove from oven; cool 10 minutes.
2ND LAYER: Combine sour cream, sugar and 1/2 ts vanilla. Spread over top of cheesecake. Bake at 350~ for 5 minutes. Cool; spread blueberry topping over top. Refrigerate before serving.
TOPPING: Mix cornstarch with cold water to form smooth paste. Stir in blueberries; cook until thickened. Let cool; spread on cheesecake. Cool 1 hour then refrigerate.
