blueberry cheesecake w/madagascar vanilla

How To Make blueberry cheesecake w/madagascar vanilla

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  Step 1
  Turn oven on to 325 degrees. In small bowl toss together graham crumbs, butter and 2 Tbsp. of sugar. Reserve 2 Tbsp. of mixture for garnish. Press remaining crumb mixture onto bottom and 2 1/2 inches up sides of 9-inch springform pan. Chill in freezer while preparing filling.
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  Step 2
  In large mixing bowl beat cream cheese on medium speed of electric mixer until fluffy. Add 1 1/3 cup sugar, 2 Tbsp cornstarch and take the Madagascar vanilla bean slice it open and scrap out the seeds and place them into the batter as well.
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  Step 3
  Mix together for a minute or so. Add the eggs one at a time, mixing until just combined and then add the next egg. Stir in the sour cream with a large spoon.
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  Step 4
  Now, take crust out of freezer and pour in the better. Take tinfoil and wrap the bottom of your springform pan tightly. I used two pieces of tinfoil. Make sure it wraps up the side, so water doesn't get into the pan. Then, get a large dish (I used a glass one) and fill half way with water and then place the springform pan into the water. Now bake the cheesecake.
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  Step 5
  Bake till center is almost set. As soon as it comes out remove from water and take the tinfoil off. Cool on a wire rack for 15 minutes. Loosen side of springform pan and continue cooling on rack for 40 minutes.
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  Step 6
  When it is cooled then sprinkle the crumbs on top for a plain cheesecake. You can put the blueberries on now or wait and refrigerate for several hours and then pour on the desired amount of blueberry filling and then sprinkle the graham cracker mixture on top.
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  Step 7
  (The waterbath will assure you of no cracks in the cheesecake and keeps it very moist.)
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