Blueberry GoatCheese Cheesecake

Blueberries are in season at the farmers' market-get them before they're gone! Freeze a bunch, eat some fresh, and make this delicious dessert to impress all of your friends!

Ingredients:
CRUST:
1 1/4 cup graham cracker crumbs
1/4 cup butter melted
1T sugar

FILLING:
2 1/2 cups fresh wild blueberries (or frozen, thawed)
1T cornstarch
2 8oz blocks cream cheese
1 8oz container plain chevre goat cheese
1/2 cup sour cream
1 cup sugar
2T cornstarch
1/4 t salt
5 large free-range eggs

TOPPING:
1 1/2 cups sour cream
2 T sugar
1/2 t vanilla extract

SAUCE:
1/4 cup sugar
1/4 cup water
1 cup fresh wild blueberries

Preparation
1. Preheat oven to 325
2. To prepare crust, combine first 3 ingredients in a medium bowl. Drizzle with butter, toss with a fork until moist, firmly press mixture into bottom of a 9-inch springform pan and bake for 10 minutes-cool
3. To prepare filling, combine 2 1/2 cups blueberries and 1T cornstarch in a food processor, and process until smooth. Place puree in a small saucepan; bring to a boil. Cook 6 minutes, or until slightly thick, stirring constantly. Cool slightly. Reserve 1/2 cup blueberry puree for sauce; set remaining 1 cup puree aside.
4. Place cheeses in a large bowl; beat with a mixer at high speed for 3 minutes or until smooth. Add sourcream and blend. Combine 1 cup sugar, 2 T cornstarch, and salt. Add sugar mixture to cheese mixture; beat well. Add eggs, 1 at a time, beating well after each addition. Pour batter over prepared crust. Pour 1 cup blueberry puree over batter; gently swirl with a knife. Bake at 325 for 1 hour and 10 minutes or until cheesecake center barely moves when pan is touched. Remove cheesecake from oven; place cheesecake on wire rack. (do not turn oven off)
5. To prepare topping, combine sour cream, 2 T sugar, and vanilla in a small bowl, stirring well. Spread sour cream mixture evenly over cheesecake. Bake at 325 for 10 mins. Remove cheesecake from oven; run a knife around the outside edge. Cool to room temperature. Cover and chill at least 8 hours. Remove sides of springform pan.
6. To prepare the sauce, combine reserved 1/2 cup blueberry puree, 1/4 cup sugar and water in a small saucepan. Cook over med heat for 8 minutes, or until sauce is thick, stirring constantly. Gently fold in 1 cup blueberries. Remove from heat, and cool. Serve sauce with cheesecake.