Blueberry Cheesecake With A Hint Of Lime - cooking recipe

Ingredients

Crust
2 cups cookie crumbs, from Keebler Sandies, any flavor (about 14 cookies)
3 -4 tablespoons melted butter
1 tablespoon sugar (optional)
Filling
4 (8 ounce) packages cream cheese, at room temperature (32 ounces total)
3/4 cup sugar
3 tablespoons cornstarch
3 extra-large eggs, at room temperature
2 teaspoons grated lime zest
1 1/4 teaspoons vanilla extract
2 cups fresh blueberries
Topping
3/4 cup blueberry preserves (preferably Smuckers spreadable fruit)
2 teaspoons cornstarch
1 tablespoon fresh lime juice

Preparation

Preheat oven to 350\u00b0F.
Combine cookie crumbs, butter and sugar and mix well.
Press into the bottom of a lightly greased 9\" springform pan.
Beat cream cheese, sugar and cornstarch together until light and creamy.
Add eggs one at a time, beating on medium speed after each addition, just until mixed. Do not overbeat. Do not beat on high speed.
Mix in lime zest and vanilla extract.
Fold in blueberries. Mixture will be thick.
Spoon or pour filling into crust.
Bake 15 minutes.
Reduce oven temperature to 200\u00b0F.
Continue to bake for 2 hours, or until filling is firm but still slightly jiggly in center.
Remove from oven and turn oven off.
Carefully run a knife around the inside edge of the pan.
Return to oven and let cool for 2 hours.
This is best if refrigerated overnight at this point to let the flavors blend.
Combine preserves, cornstarch and lime juice in a small saucepan.
Cook over low heat until bubbly and thickened, 7-10 minutes.
Let cool slightly and spread over top of cheesecake.
Chill at least one hour before serving.