Blueberry cheesecake

Crust
8 tablespoons melted butter
60 vanilla wafers
4 tablespoons brown sugar

Filling
3 packages cream cheese
1 1/4 cup sugar
1/4 teaspoon salt
4 large eggs
2 tablespoons lemon juice
2 teaspoons vanilla extract
1 cup sour cream
1/2 cup heavy cream

Topping
2 cups blueberries
1/4 cup water
1 tablespoon cornstarch

Preheat oven to 350.
Use food processor to crumb vanilla wafers.
Mix vanilla wafer crumbs with brown sugar and melted butter.
Press into the bottom of a spring form pan, then bake for 5 to 7 minutes. Take out of oven and allow to cool.
Once cool cover the bottom of the pan in aluminum foil.

Reduce the oven heat to 325.
Beat the cream cheese in mixer until it is smooth and not lumpy.
Add sugar and salt and mix till smooth.
Add the eggs one at a time. Mix until smooth after each egg. Make sure to scrape down the sides and bottom of the bowl after each egg.
Mix in the lemon juice, vanilla extract,  sour cream and heavy cream.  Mix until smooth.
Pour the batter on top of the crust in the pan.
Place the pan with the aluminum foil on it into a larger pan. Put about an inch of hot water into the larger pan. Making sure the water doesn't go higher than the aluminum foil.
Bake at 325 for 60 minutes.

After 60 minutes the middle should still be jiggly but the sides should be set. Turn the oven off and crack open the door. Let the cheesecake cool in the oven for an hour.

Then take the cheesecake out of the oven, remove it from the water bath and place on a wire rack for 45 minutes to continue cooling. Run a thin knife around the cheesecake to help prevent it from cracking. 
Then refrigerate.

To make the to topping. Put the blueberries into a food processor.  Process till smooth. Empty into a fine mesh strainer and work the liquid through to an empty pot. (This will separate the skins from the liquid) Add water and bring to a boil. Once the mixture is boiling add the cornstarch to hel thicken it up. You might need to add more cornstarch if it is too runny. Let the berry mixture cool for at least 10 before putting it on top of the unmolded cake.