APRON AND PANS - CHEESECAKE WITH BLUEBERRY GLAZE

Ingredients
16 ounces cream cheese, softened
2 cups cottage cheese
1 1⁄2 cups sugar
4 eggs, slightly beaten
6 tablespoons cornstarch
6 tablespoons flour
1 1⁄2 tablespoons lemon juice, freshly squeezed
1 teaspoon vanilla extract
1⁄2 cup butter, melted and cooled
1 pint sour cream

Graham Cracker Crust
1 1⁄2 cups Graham cracker crumbs
1⁄4 cup butter, melted
1 teaspoon sugar

Blueberry Glaze
1 cup sugar
2 tablespoons cornstarch
1 cup water
2 cups fresh blueberries, divided

Preparation
Preheat oven to 325 degrees F.

Prepare Graham Cracker Crust (See Recipe below).

Combine cream cheese and cottage cheese; beat until smooth and creamy.

Gradually add sugar, beating well.

Add eggs, and beat until well combined.

Add cornstarch, flour, lemon juice, and vanilla; blend well.

Add butter and sour cream, beating until smooth.
Pour filling into prepared pan; bake for 70 minutes, or until firm around edges.

Turn off oven; allow cheesecake to stand in oven 2 hours.

Remove from oven; cool completely.

Remove from pan; chill.

Top with Blueberry Glaze. 

To Make Graham Cracker Crust
Combine all ingredients, press into bottom of a 10" springform pan.

To Make Blueberry Glaze
Combine sugar and cornstarch in a small saucepan; blend thoroughly.

Gradually stir in water.

Crush 1/2 cup blueberries; add to sugar mixture.

Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil.

Continue to boil about 2 minutes or until mixture is clear.

Cool.

Arrange remaining blueberries over top of chilled cheesecake.

Pour cooled glaze over berried cheesecake.