Blueberry Cheesecake

• 1 cup graham cracker crumbs
• 1/2 cup pecans, chopped
• 1/4 cup butter, melted
• 1 teaspoon sugar          

Filliing:

• 16 oz cream cheese -- softened
• 2 cups cottage Cheese
• 1 1/2 cup sugar
• 4 eggs, lightly beaten
• 6 tablespoons cornstarch
• 6 tablespoons flour
• 1 1/2 tablespoon fresh Lemon Juice
• 1 teaspoon vanilla
• 1/2 cup butter -- melted & cooled
• 1 pt sour cream          

Blueberry Glaze

• 1 cup granulated Sugar
• 3 tablespoons cornstarch
• 1 cup reserved blueberry juice , canned
• 31 oz blueberries, canned & drained

 Crust: Combine all ingredients and press into the bottom of a buttered 10-inch spring-form pan.

Cheesecake: Combine cream cheese and cottage cheese; beat until smooth and creamy. Gradually add sugar, beating well. Add eggs and beat until well mixed.  Add cornstarch, flour, lemon juice and beat until smooth. Add melted butter and sour cream, beating until smooth.

Pour filling into the graham cracker crust.  Bake in preheated 325 Degree F. over for 1 hour and 10 minutes or until firm around the edges. Turn off oven. Let cheesecake stand in oven 2 hours with door closed. Remove and let cool completely. Remove from pan and chill.

Top with Blueberry Glaze. Chill again for 10 to 12 hours, if possible  before serving.

Glaze: Combine sugar and cornstarch in a small saucepan. Blend thoroughly. Gradually stir in blueberry juice. Crush 1/2 cup drained blueberries and add to sugar mixture in pan. Cook over medium heat, stirring constantly until mixture thickens and boils. Continue to boil for about 2 minutes or until mixture is clear. Cool. Arrange remaining blueberries over top of thoroughly chilled cheesecake. Pour cooled glaze over the blueberries. Chill.

Contributor: Pat Ciesla

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