BLUEBERRY SWIRL CHEESECAKE
PUREE:1 1/2 c. blueberries
1/4 c. sugar
2 tsp. cornstarch
1 tbsp. fresh lemon juice
1 c. graham cracker crumbs (about 9 crackers)
2 tbsp. sugar
2 tbsp. butter, melted
1 (8 oz.) pkg. cream cheese
1 c. sugar 1 container (8 oz.) sour cream
2 tsp. vanilla extract
4 lg. eggs, at room temp.
2 tbsp. flour
BLUEBERRY PUREE: Combine berries, sugar and cornstarch in saucepan. Bring to boil over medium heat and cook, stirring, 5 minutes. Puree in blender with lemon juice. Cool completely.
CRUST: Preheat oven to 350 degrees. Wrap outside of 9-inch springform pan with double layer of 18" heavy-duty foil. Spray inside of pan with cooking spray. Pulse graham cracker pieces and sugar in food processor until evenly and finely ground, about 15 2-second pulses. Transfer to a bowl and add melted butter; mix well. Press evenly into prepared pan and bake 10 minutes. Cool.
FILLING: Beat cream cheese in mixer bowl until light and fluffy, about 1 minute. Gradually add sugar and beat until completely smooth. Scrape sides. Beat in sour cream and vanilla. Scrape sides. At low speed, beat in eggs one at a time, then flour just until blended. Pour batter over crust. Carefully drizzle blueberry puree over batter. Swirl knife through batter to marbleize.
To bake, you'll create a bath for your cheesecake to cook in. Place the springform pan, wrapped in double layer of heavy duty foil, in larger baking pan. Place on oven rack. Pour boiling water into larger pan 1 inch up side of springform pan. Bake 1 1/4 hours or until just set. (Be sure to check so you don't overcook) Turn oven off; let stand in oven 1 hour. Remove pan from water bath. Remove foil; cool completely. Cover and refrigerate overnight. Remove sides of pan. Makes 12 servings.