2 1/2 c. fresh blueberries

Combine 2 1/2 cups blueberries and 1 T. cornstarch in container of electric blender or food processor; blend until smooth. Cook puree in saucepan over medium-high heat about 15 minutes or until slightly thickened, stirring constantly. Sit mixture aside to cool. Reserve 1/2 cup puree for glaze.

Beat cream cheese with an electric mixer until light and fluffy. Gradually add 1 cup sugar, mixing well. Add eggs, one at a time, beating well after each addition. Stir in 2 T. cornstarch and salt. Pour batter into greased 9-inch springform pan. Pour puree over cheesecake batter; gently swirl with a knife. Bake at 325 degrees for 45 minutes or until set. Remove from oven; cool on wire rack 20 minutes.

Combine sour cream, 2 T. sugar and vanilla; mix well. Spread over cheesecake. Bake at 325 degrees an additional 10 minutes. Cool cheesecake on wire rack. Cover and chill 8 hours.

Combine reserved 1/2 cup puree, 1/4 cup sugar and water in small saucepan; cook over medium heat, stirring constantly, until thickened. Gently fold in 1 cup blueberries; let cool.

Remove sides of springform pan. Spoon blueberry glaze on cheesecake.