Blueberry Cheese Cake

1- refrigerated pie crust, softened

1- package (8 oz) cream cheese, softened

1- cup sour cream

2/3 cup sugar

2 eggs

1 teaspoon vanilla

Blueberry Topping

1/2 cup sugar

1 tablespoon cornstarch

1/2 teaspoon ground cinnamon

1/4 cup water

2 tablespoons lemon juice

2 cups fresh blueberries

Steps

1
Heat oven to 425°F. Slowly and gently unroll crust. Place crust in ungreased 9-inch pie plate; press firmly against side and bottom. Fold excess crust under and press together to form thick crust edge; . Line crust with 10-inch parchment paper or foil circle. Fill bottom of crust to about 1/2 inch deep Bake 10 minutes.
Reduce heat to 375°F. Return crust to oven; bake an additional 4 to 6 minutes or until bottom looks dry and is just starting to turn light brown.
Meanwhile in a large bowl, beat together cream cheese, sour cream, sugar, eggs, and vanilla with electric mixer on medium-high speed just until blended; pour into crust.
4
Cover edge of crust with strips of foil to prevent excessive browning. Bake 25 to 30 minutes or until filling is set but center still jiggles slightly when moved. Cool 1 hour at room temperature.
5
Meanwhile in 1 1/2 quart saucepan, mix sugar, cornstarch and cinnamon. Stir in water and lemon juice until smooth. Stir in 1 cup blueberries. Heat to boiling over medium heat, stirring constantly. Boil 2 minutes or until thickened and most of the berries have popped. Stir in remaining 1 cup blueberries.
6
Spread blueberry mixture over cooled cheesecake. Refrigerate at least 3 hours before serving. Store in refrigerator.