Ingredients
Blueberry topping:
3/4 cup blueberries
1-1/2 tablespoons cornstarch, sifted
2 teaspoons fresh lemon juice
1/4 cup sugar
Cheesecake:
8 ounces cream cheese
1/2 cup sugar
1/2 cup sour cream
1 cup heavy cream
2 teaspoons pure vanilla extract
2 cups blueberries
Crust:
10 graham crackers
6 tablespoons sugar
4 tablespoons unsalted butter, melted
Preparation
To make topping: in a saucepan, combine blueberries, 3/4 cup water, the cornstarch, lemon juice, sugar and cook over low heat, stirring 5 minutes; remove from heat allow topping to thicken. Set aside.
To make cheesecake: in a bowl, beat cream cheese, sugar, and sour cream together until blended.
In separate bowl, whip cream and vanilla extract until cream STARTS to thicken 1-2 minutes. Add cream cheese mixture & beat 30 seconds, Gently stir in blueberries, Set aside.
To make crust: in food processor/blender, grind graham crackers into crumbs, add sugar and process until combined. Transfer to bowl w/butter & 3 tablespoons water, stirring til sticky. Refrigerate if needed.
Pour topping into each mold until 1/4 full, freeze 2 hours.
Pour cheesecake mixture until 1/2 in. at top for crust. Insert stick, freeze 3 hours.
Press crusts into mold, if not sticking: add water, freeze 4 hours.
