CLEVELAND STYLE CHEESECAKE SQUARES

"This is a 3 layer cheesecake, add can also be made in a 10-inch store bought graham cracker or cookie pie crust (omitting the first layer/cookie crust)."

FOR THE FIRST LAYER / COOKIE CRUST:
6 tablespoons unsalted butter, softened
1/2 cup yogurt or sour cream
1 large egg
1 teaspoon vanilla extract
1/3 cup granulated sugar
1/3 cup light brown sugar
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons melted butter, reserved

Preheat oven to 375 degrees F. Grease a 9x14x 2-inch deep baking pan.

In a large mixing bowl using an electric mixer beat (cream) the butter and yogurt or sour cream for one minute Add the egg, vanilla and sugar and mix for one minute.

Sift together the flour, baking powder and salt. Using a rubber spatula ,fold the dry ingredients into the wet ingredients,(reserve the melted butter, see below) .Mix with electric mixer for 30 seconds.

Pour into prepared baking pan. Evenly spread batter and place on middle rack of oven .

Bake for approx 20 -30 minutes or until top is lightly browned. Remove and brush top with melted butter, cool while preparing cheese layer.

FOR THE SECOND LAYER / CHEESECAKE:
2 packages (8 ounces each) cream cheese
3 large eggs
1/2 cup heavy (whipping) cream or half & half
1/3 cup corn starch
1/4 teaspoon salt

In a large mixing bowl using an electric mixer. beat (cream) the cream cheese until fluffy. Add the eggs one at a time and mix in.

Whisk together the cream or half & half and corn starch until combined. Add in and mix in till combined well.. Set aside while preparing the next step.

2 cups milk, cream or half & half
1/2 cup granulated sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 cup sour cream
4 tablespoons unsalted butter

In a 3 quart or larger stainless sauce pot over medium heat add all ingredients and bring to a scald. Do not leave the stove. Ladle mixture 1/2 cup at a time into the cream cheese mixture and mix in. Repeat until all hot liquid is completely combined with cream cheese. Transfer to sauce pot and over medium heat bring to boiling while continuously whisking. Reduce to medium low heat and cook for 2 minutes.

Remove from heat and whisk in the sour cream and butter. Let cool for about 5 minutes then pour and evenly spread over cookie crust. Place plastic wrap over cheesecake filling and refrigerate while preparing third layer....

FOR THE THIRD LAYER / LIME PUDDING:
4 ounces fresh lime juice
1/3 cup corn starch
3 egg yolks
1 1/2 cups cold water
1/2 cup granulated sugar
1/4 teaspoon salt
4 tablespoons butter, softened
fresh blueberries (for top)

Whisk together the lime juice and corn starch until smooth and place in a blender or food processor along with the remaining ingredients except the butte rand blueberries. Blend on high speed for 30 seconds.

Transfer to a stainless or non stick sauce pot. Bring to a boil over medium heat while continuously whisking. Reduce heat to medium-low and cook 2 minutes. Remove from heat and whisk in butter. Allow to cool for 5 minutes.

Remove Cream Cheese from refrigerator. Remove plastic wrap and pour lime pudding over cheesecake. Scatter fresh blueberries across top and finish with a sprinkle of sugar.. Cover with plastic wrap and refrigerate for 2 hours.

Cut into squares and serve.

Adapted from source: WJW, Fox TV, Cleveland, Ohio