Blueberry Cheesecake Macadamia
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INGREDIENTS CRUST
3-½ ounces Macadamia nuts, crush in blender
1 cup flour
¼ cup brown sugar, firmly packed
½ cup sweet butter, softenedCombine crust ingredients. Mix well; press onto bottom of 10-inch spring form pan. Bake in preheated 400 degree oven for 10 to 15 minutes. Set aside.
Reduce oven temperature to 350 degrees.
FIRST LAYER
24 ounces cream cheese, softened
1 teaspoon vanilla
1 cup sugar
4 eggs, room temperatureCrumble cheese in large bowl. Add 1 teaspoon vanilla, 1 cup sugar and eggs; beat at high speed with electric mixer until blended smooth, about 4 minutes. Pour over crust. Bake at 350 degrees for 40 minutes until set (not completely firm). Remove from oven; cool 10 minutes.
SECOND LAYER
1 cup sour cream
2 tablespoons sugar
½ teaspoon vanillaCombine sour cream, sugar and 1 teaspoon vanilla. Spread over top of cheesecake. Bake at 350 degrees for 5 minutes. Cool; spread blueberry topping over top. Refrigerate before serving.
TOPPING
2 cups fresh blueberries
1 tablespoon cornstarch
3 tablespoons cold waterMix cornstarch with cold water to form smooth paste. Stir in blueberries; cook until thickened. Let cool; spread on cheesecake. Cool 1 hour then refrigerate.