TOTAL TIME: 1 hour, 30 minutes PREP TIME: 10 minutes COOK TIME: 1 hour, 20 minutes YIELD: 12-14 INGREDIENTS CRUST 14-16 ginger snap cookies, crushed 4 tbsp. of sugar 1 tsp. cinnamon 3 tbsps. of butter FILLING: 3 8-oz. packages of cream cheese 1 1/4 cups sugar 1 tbsp. vanilla 4 eggs, beaten SPREAD: 1 8 oz. carton sour cream 4 tbsps. of sugar 2 tsp. of vanilla TOPPING: 1 pint of blueberries 3/4 cup water 1 cup of sugar 3 tbsp. of corn starch DIRECTIONS 1. Preheat over to 325 degrees. 2. In a mixing bowl, mix the cookies, melted butter and cinnamon. Stir well. 3. Spread into a greased 10-inch spring-form pan. 4. Place foil on bottom of pan. 5. Beat the cream cheese, sugar, eggs, and vanilla together until well blended. 6. Pour mixture into the pan and set pan in a water bath of about 1 inch deep. 7. Place pan with cheesecake into oven and bake for about 50 minutes. 8. In a separate mixing bowl, blend sour cream, sugar and vanilla and mix well. 9. After cooking cheesecake, remove from oven and allow to stand for 20 minutes. 10. Pour sour cream mixture onto cake; place back in oven for 20 minutes. 11. Clean the blueberries and place them in a pan. Heat on low and mix the sugar and cornstarch together and pour it slowly into the blueberries. 12. Let mixture simmer until it turns blue. 13. Remove cheesecake from oven and allow it to fully cool. 14. Remove sides of spring-form pan and add blueberry mixture to top of cake. Watch the episode online at