Ingredients
40 vanilla wafers, crushed1 cup finely chopped pecans1/3 cup butter, meltedFILLING:2 packages (8 ounces each) cream cheese, softened1/2 cup butter, softened1-1/2 cups sugar2 cups 4% cottage cheese2 cups sour cream6 tablespoons cornstarch6 tablespoons all-purpose flour4-1/2 teaspoons lemon juice1 teaspoon vanilla extract4 large eggs, lightly beatenBLUEBERRY GLAZE:3-1/2 cups fresh blueberries, divided1 cup sugar2 tablespoons cornstarchEdible pansies or violas and fresh mint leaves, optional
Preparation
In a large bowl, combine the wafer crumbs, pecans and butter. Press onto the bottom and 2 in. up the sides of a greased 10-in. springform pan. Place on a baking sheet. Bake at 375° for 8 minutes. Cool on a wire rack. Reduce heat to 325°.
In a large bowl, beat the cream cheese, butter and sugar until smooth. Process cottage cheese in a blender until smooth; beat into a cream cheese mixture. Beat in the sour cream, cornstarch, flour, lemon juice and vanilla. Add eggs; beat on low speed just until combined. Pour over crust.
Return pan to baking sheet. Bake at 325° for 70-80 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight
For glaze, puree 2-1/2 cups blueberries in a food processor; press through a fine mesh sieve, reserving 1 cup juice. Discard pulp and seeds.
In a small saucepan, combine sugar, cornstarch and reserved blueberry juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Refrigerate until completely cooled.
Remove sides of pan. Spread glaze over cheesecake. Sprinkle with remaining blueberries; garnish with pansies or violas and mint if desired. Refrigerate leftovers.
