Creamy Baked Blueberry Cheesecake with Pecan Crust

Instructions

1. 1

   Preheat oven to 375°F. In a large bowl, combine the crushed vanilla wafers, chopped pecans, and melted butter. Press the mixture onto the bottom and 2 inches up the sides of a greased 10-inch springform pan. Bake for 8 minutes, then cool on a wire rack. Reduce oven temperature to 325°F.

2. 2

   In a large bowl, beat the softened cream cheese, butter, and sugar until smooth. Blend the cottage cheese in a food processor until smooth, then beat it into the cream cheese mixture. Add the sour cream, cornstarch, flour, lemon juice, and vanilla, and beat until combined. Gently fold in the lightly beaten eggs. Pour the filling into the prepared crust.

3. 3

   Bake the cheesecake at 325°F for 70-80 minutes, or until the center is almost set. Allow the cheesecake to cool on a wire rack for 10 minutes, then carefully run a knife around the edge to loosen it. Cool for 1 hour longer, then refrigerate overnight.

4. 4

   For the blueberry glaze, puree 2-1/2 cups of the fresh blueberries in a food processor and press the mixture through a fine-mesh sieve, reserving 1 cup of the juice. Discard the pulp and seeds.

5. 5

   In a small saucepan, combine the sugar and cornstarch with the reserved blueberry juice. Bring to a boil and cook, stirring, for 2 minutes or until thickened. Refrigerate the glaze until completely cooled.

6. 6

   Remove the sides of the springform pan. Spread the blueberry glaze over the top of the cheesecake, then sprinkle with the remaining fresh blueberries. Garnish with edible pansies or violas and fresh mint leaves, if desired. Refrigerate any leftovers.