Blueberry Cheesecake Macadamia

-----PATTI - VDRJ67A----- -----CRUST----- 3 1/2 ounce Macadamias -- crush in blender

1 cup Flour

1/4 cup Brown sugar -- pack firmly

1/2 cup Sweet butter -- softened

-----1ST LAYER----- 24 ounce Cream cheese -- softened

1 teaspoon Vanilla

1 cup Sugar

4 Eggs -- room temp

-----2ND LAYER----- 1 cup Sour cream

2 tablespoon Sugar

1/2 teaspoon Vanilla

-----TOPPING----- 2 cup Fresh blueberries

1 tablespoon Cornstarch

3 tablespoon Water -- cold

CRUST: Combine crust ingredients. Mix well; press onto bottom of 10" springform pan. Bake in preheated 400~ for 10-15 minutes. Reduce oven temperature to 350~.

1ST LAYER: Crumble cheese in large bowl. Add 1 tsp vanilla, 1 cup sugar and eggs; beat at high speed with electric mixer until blended and smooth, about 4 minutes. Pour over crust. Bake at 350~ for 40 minutes until set (not completely firm). Remove from oven; cool 10 minutes.

2ND LAYER: Combine sour cream, sugar and 1/2 ts vanilla. Spread over top of cheesecake. Bake at 350~ for 5 minutes. Cool; spread blueberry topping over top. Refrigerate before serving.

TOPPING: Mix cornstarch with cold water to form smooth paste. Stir in blueberries; cook until thickened. Let cool; spread on cheesecake. Cool 1 hour then refrigerate.