I used to be a huge fan of those no-bake Cheesecakes but then discovered this recipe. I wish I could give credit where credit is due  but the recipe I am posting here is recreated from crude notes over 4 bits of scrap paper! This procedure was a lil odd to me but the results were so amazing that I will blindly follow!  Thanks Anita for asking about Cheesecake as it made me dig through my recipe box! BTW, this is kind of like those lil Cheesecakes you get at Save On Foods, but yummier!

1 1/2 cup Nilla Cookie crumbs or Graham Wafer Crumbs (<- can’t get the latter in .au)
1/4 cup Sugar
1/3 cup Butter, melted

2 1/2 cups Blueberries
1/4 cup Water
1 Tablespoon Cornstarch
1 Tablespoon Lemon Juice

3 packages Philly Cream Cheese, slightly softened
1 cup Sugar
4 Eggs
2 Tablespoons Cornstarch
1/4 teaspoon Salt

2 cups Sour Cream
2 Tablespoons Sugar
1 1/2 teaspoons Vanilla

1/2 cup reserved Blueberries
1/4 cup Sugar
1/4 cup Water
1 1/2 teaspoons Cornstarch

2 cups Whipping Cream
1 Tablespoon Icing Sugar
1 teaspoon Vanilla

Preheat oven to 325F.
Put together a 10″ Springform pan; set aside.
In medium mixing bowl combine crumbs, sugar and  melted butter.
Press into springform pan.

Bake in 325F oven for 9 minutes.
Remove from oven and cool.

Meanwhile, in medium saucepan over medium – high heat stir together blueberries, lemon juice and 1 tablespoon of the water.
Stir cornstarch into remaining water and keep handy.
Bring  blueberries to a boil, stirring constantly.
When berries are bubbling, stir in cornstarch/water mixture and continue cooking for another minute.
Remove from heat and allow to cool.

In large mixing bowl beat softened cream cheese just until no lumps can be seen; add sugar,  1/3 at a time, stirring to incorporate well.
Stir in eggs, one at a time.
Stir in cornstarch, salt and a bit of vanilla, if you like…I always do!
Pour cream cheese mixture over crust.
Top with blueberry mixture, gently swirl with a knife.

Bake in 325F oven for an hour.

Remove from oven, cool on wire rack for 20 minutes.

While Cheesecake is baking, combine sour cream, sugar and vanilla in a small mixing bowl.
Once cheesecake has cooled for 20 minutes, spread the sour cream mixture on top.
Return to oven and bake for another 10 minutes at 325F.

Turn the oven off, open the door a few inches and allow cheesecake to cool in the cooling oven for about 60 minutes.
Remove from oven, run a knife around the edge of the cheesecake and cool completely on wire rack.

Nope, you are not done yet! And you thought it was over!

In small saucepan combine sugar, water and cornstarch and bring to a boil.
Continue cooking until mixture has thickened.
Remove from heat, stir in blueberries.
Cool.
And last, but not least,
In large mixing bowl, whip cream until it starts to thicken a little.
Add the icing sugar, a teaspoon at a time and finally adding the vanilla.
Beat a little for soft peaks, a bit more for stiff peaks but do not overbeat!
Load whipped cream into a piping bag and pipe a border around the outer edge of the cheesecake.

To serve, cut into wedges, top with a bit of the blueberry mixture.

Alright, you have now really and truly earned yourself a piece of the Best Blueberry Cheesecake you will ever try!

Some Notes about making Cheesecake:

Cracking Cheesecake? Are you over beating the Cream Cheese?
*Bring cream cheese to room temp before beating by allowing to sit on countertop for 30 minutes or you can gently microwave in 10 second intervals until soft enough to easily beat.
*No peeking…well, you can look through the oven glass but def no opening oven door for at least the first 30 minutes of baking.
Most cheesecakes want to be baked for about an hour but I would recommend you start checking at 50 minutes.
*When done, the outer edges of cheesecake will be puffy and the center may still look a little jiggly; the cheesecake will continue cooking as it cools.
*Do allow cheesecake to cool in the oven once you have turned the oven off, leaving the door ajar.

Don’t despair if your cheesecake cracks! Easy to cover up with a bit of whipped cream!

Which brings to mind:
*When making whipped cream, chill CLEAN stainless steel or glass bowl and CLEAN beaters in the freezer for 10 – 15 minutes
– residual grease will hinder your efforts to get nice peaks in your whipped cream
*Store prepared Whipped Cream in CLEAN stainless steel or glass bowl, cover with plastic wrap.
* If using piping bag, it is essential that the bag is clean and free from any residual grease from icing

Enjoy!