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Blueberry Macadamia Cheesecake

3 1/2 ounces macadamias, crushed in blender
1 cup flour
1/4 cup brown sugar, packed firmly
1/2 cup sweet butter, softened

24 ounces cream cheese, softened
1 teaspoon vanilla
1 cup sugar
4 eggs, room temp

1 cup sour cream
2 tablespoons sugar
1/2 teaspoon vanilla

2 cups fresh blueberries
1 tablespoon cornstarch
3 tablespoons water

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

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 350F for 40
minutes until set (not completely firm). Remove from oven; cool 10
minutes.

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

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.

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