Recipe - Fabulous Cheesecake

Graham Cracker Crust
1 cup Graham Cracker Crumbs
One half cup Pecans Chopped
One fourth cup Butter Melted
1 teaspoon Granulated Sugar
Cheesecake
16 ounce Cream Cheese softened
2 cup Cottage Cheese
1 One half cup Granulated Sugar
4 Eggs slightly beaten
6 tablespoon Cornstarch
6 tablespoon Flour
1 One half tablespoon Fresh Lemon Juice
1 teaspoon Vanilla
One half cup Butter melted & cooled
1 pt Sour Cream
Blueberry Glaze
1 cup Granulated Sugar
3 tablespoon Cornstarch
1 cup Reserved Blueberry Juice
Canned
31 ounce Blueberries, Canned
Drained

Graham Cracker Crust: Combine all ingredients and press into the bottom of
a buttered 10inch springform pan.

Cheesecake: Combine cream cheese and cottage cheese; beat until smooth and
creamy. Gradually add sugar, beating well. Add eggs and beat until well
mixed. Add cornstarch, flour, lemon juice and beat until smooth. Add
melted butter and sour cream, beating until smooth. Pour filling into the
graham cracker crust. Bake in preheated 325 Degree F. over for 1 hour and
10 minutes or until firm around the edges. Turn off oven. Let cheesecake
stand in oven 2 hours with door closed. Remove and let cool completely.
Remove from pan and chill. Top with Blueberry Glaze. Chill again for 10 to
12 hours, if possible before serving.

Blueberry Glaze: Combine sugar and cornstarch in a small saucepan. Blend
thoroughly. Gradually stir in blueberry juice. Crush One half cup of drained
blueberries and add to sugar mixture in pan. Cook over medium heat,
stirring constantly until mixture thickens and boils. Continue to boil for
about 2 minutes or until mixture is clear. Cool. Arrange remaining
blueberries over top of thoroughly chilled cheesecake. Pour cooled glaze
over the blueberries. Chill.

Recipe By : CLARISSA FINCO CFINCO@UGA.CC.UGA.EDU

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini