Blueberries and Cream Cheesecake

2 1/2 cups fresh blueberries
1 tablespoon cornstarch
24 ounces cream cheese (at room temperature)
1 cup granulated sugar
5 eggs
2 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups sour cream
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
1/4 cup granulated sugar
1/4 cup water
1 cup fresh blueberries



Combine 2 1/2 cups blueberries and 1 tablespoon cornstarch in blender; blend until smooth. Cook purée in saucepan over medium−high heat about 15 minutes or until slightly thickened, stirring constantly. Set mixture aside to cool. Reserve 1/2 cup purée for glaze.

Beat cream cheese with an electric mixer until light and fluffy. Gradually add 1 cup sugar, mixing well. Add eggs, one at a time, beating well after each addition. Stir in 2 tablespoons cornstarch and salt. Pour batter into a greased 9−inch springform pan. Pour puree over cheesecake batter; gently swirl with a knife. Bake at 325 degrees F for 45 minutes or until set. Remove from oven; cool on wire rack 20 minutes.

Combine sour cream, 2 tablespoons sugar, and vanilla extract; mix well. Spread over cheesecake. Bake at 325 degrees F an additional 10 minutes. Cool on wire rack. Cover and chill 8 hours.

Combine reserved 1/2 cup purée, 1/4 cup sugar and water in a small saucepan; cook over medium heat, stirring constantly until thickened. Gently fold in 1 cup blueberries; let cool.

Remove sides of springform pan. Spoon blueberry glaze on cheesecake.

source
http://www.thecheesecakes.com/view.php?ItemID=185

Butter Tart Cheesecake

Crust
1 cup flour
1 tablespoon granulated sugar
1 tablespoon packed brown sugar
Pinch of salt
1/2 cup cold butter, cubed

Filling
24 ounces cream cheese, at room temperature
1/2 cup granulated sugar
1/2 cup brown sugar
1 teaspoon vanilla extract
3 eggs
1 cup sour cream
2 tablespoons flour
1/4 teaspoon salt

Sauce
1 1/2 cups brown sugar
1/2 cup butter
3 tablespoons half−and−half or milk
1 egg, beaten
1 teaspoon vanilla extract
Pinch of salt



together, then press into greased and floured 10−inch springform pan. Bake on middle rack at 325 degrees F for 20 minutes. Remove from oven and cool.

Filling: Beat together cream cheese, sugar, brown sugar and vanilla extract until well blended. Beat in eggs and sour cream. Stir in flour and salt until blended. Pour into cooled crust and bake on middle rack at 350 degrees F for 35 to 40 minutes or until edges begin to darken but center is still jiggly. Cool in oven.

Refrigerate for 3 hours.

Sauce: Mix brown sugar, butter, cream, egg, vanilla extract and salt in heavy bottom saucepan. Cook over medium−high heat until mixture begins to boil. Reduce heat to medium and cook, stirring, for 1 minute. Remove from heat and cool.

Pour cooled sauce over cake and serve immediately.

source
http://www.thecheesecakes.com/view.php?ItemID=194