Blueberry Cream Cheesecake - cooking recipe

Ingredients

BASE
3/4 cup graham wafer crumbs
1/2 cup vanilla wafer crumbs
1/2 cup finely chopped blanched almond
1/2 cup granulated sugar, divided
1/4 cup butter or 1/4 cup margarine, softened
1 large egg
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
3 cups blueberries, fresh or frozen
FILLING
8 ounces cream cheese
2 cups sour cream
3/4 cup granulated sugar, divided
2 large eggs
1 tablespoon lemon juice
BLUEBERRY SAUCE
1 cup blueberries, fresh or frozen
1/2 cup granulated sugar
2 tablespoons fresh lemon juice
1 teaspoon tapioca starch or 1 teaspoon cornstarch
3 tablespoons cold water

Preparation

BASE-----------.
Preheat oven to 350 F degrees.
In a mixing bowl, combine graham wafer crumbs, vanilla wafer crumbs, 1/4 cup of sugar and almonds.
Cut in butter using a pastry blender or a fork, until mixture is crumbly.
Press crumb mixture into an 11 inch x 1 1/2 inch spring-form pan.
In a separate small mixing bowl, beat together egg, vanilla and almond extract.
Drizzle mixture over crumb mixture in pan.
Bake in preheated 350 F oven for 8 to 10 minutes or until firmed and no longer shiny.
Remove from oven and let cool.
Spoon 3 cups of blueberries evenly over base.
Sprinkle the remaining 1/4 cup of sugar over the blueberries.
FILLING-----------.
In a mixing bowl using an electric mixer, combine cream cheese, sour cream, 3/4 cup sugar, eggs and lemon juice and mix until well blended and smooth.
Pour cream cheese mixture over blueberries.
Bake in preheated 350 F oven for 1 to 1 1/4 hours or until center of cake is barely firm to the touch.
Remove cake from oven and immediately run a knife around inside rim to loosen cake; let cool on rack in pan.
Cover and refrigerate for 8 hours.
SAUCE-----------.
Puree' 1 cup of blueberries.
In a small saucepan, combine blueberry puree', sugar and lemon juice; cook over medium heat to just boil and the sugar is dissolved.
In a cup, mix together tapioca starch with 3 teaspoons of cold water until smooth.
While sauce mixture is boiling slightly, add tapioca mixture stirring continuously until sauce thickens slightly.
TO SERVE-----------.
Remove sides of spring form pan before cutting cheesecake.
Spoon some sauce on each serving plate; place a piece of cheesecake in pool of sauce, then spoon more sauce over top of cheesecake.