BLUEBERRY SWIRL CHEESECAKE
Source: Ladies Home Journal, July 1991
Makes 12 servings

FOR THE BLUEBERRY PUREE:
1 1/2 cups blueberries, fresh or frozen
1/4 cup sugar
2 tsp cornstarch
1 tbsp fresh lemon juice
FOR THE CRUST:
1 cup graham cracker crumbs
2 tbsp sugar
2 tbsp butter, melted
FOR THE FILLING:
3 pkgs (8 oz. each) cream cheese, softened
1 cup sugar
1 (8 oz.) container sour cream
2 tsp vanilla extract
4 large eggs, room temperature
2 tbsp flour

TO PREPARE THE BLUEBERRY PUREE:
Combine berries, sugar and cornstarch in saucepan. Bring to boil over medium heat and cook, stirring, 5 minutes. Puree in blender with lemon juice. Cool completely.

TO PREPARE THE CRUST:
Preheat oven to 350-degrees. Wrap outside of 9-inch springform pan with heavy-duty foil.

Combine crumbs, sugar and butter in bowl; mix well. Press evenly into prepared pan.

Bake 10 minutes. Cool.

TO PREPARE THE FILLING:
Beat cream cheese in mixer bowl until light and fluffy. Gradually add sugar and beat until completely smooth. Beat in sour cream and vanilla. At low speed, beat in eggs one at a time, then flour just until blended. Pour batter over crust. Place pan in larger
baking pan.

Carefully drizzle blueberry puree over batter. Gently swirl knife through batter to marbleize. Place on oven rack. Pour boiling water into larger pan 1-inch up side of springform pan.

Bake 1 1/4 hours or until just set.

Turn oven off; let stand in oven 1 hour.

Remove pan from water bath. Remove foil; cool completely. Cover and refrigerate overnight.

Remove sides of pan to cut and serve.