| 1 |
Preheat the oven to 300 F. |
| 2 |
To prepare the crust, combine the crackers, butter, and sugar in a bowl; mix well. Press in the bottom of a 9-inch springform pan. Bake for 10 minutes. Cool in the pan on a wire rack. |
| 3 |
To prepare the filling, increase the oven temperature to 350 F. Place the cream cheese in a large bowl and beat with a mixer at high speed until smooth. Add the sugar, flour, salt, and vanilla. Beat until well blended. Add the egg yolks, 1 at a time, mixing after each addition. Add the sour cream and beat until well blended. |
| 4 |
Place the egg whites in a medium bowl. Using clean beaters, beat at high speed until stiff. Fold into the cream cheese mixture and pour the batter into the cooled crust. |
| 5 |
Bake for 40 minutes or until set. Leave in the oven. Turn off the heat and open the oven door for 10 minutes. Remove from the oven and cool on a wire rack until room temperature. Cover with plastic wrap and refrigerate overnight. |
| 6 |
To prepare the topping, combine the sugar, cornstarch, and salt with 1/2 cup water in a medium saucepan. Stir until the cornstarch is dissolved. Add the berries and bring to a boil. Boil for 1 full minute, stirring occasionally. Cool, cover with plastic wrap, and refrigerate overnight. At serving time, top the cheesecake with the blueberry mixture. |
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