Ted's Blueberry Cheesecake

Graham Cracker Crust

1 1/2 cup graham cracker crumbs
3 tablespoons sugar
1/4 cup butter

Mix together graham cracker crumbs, sugar, and butter. Mix until well combined. Press mixture evenly onto bottom of 9 inch springform pan lined with baking parchment.

Filling

24 oz (3 packages) cream cheese
3/4 cup sugar
5 teaspoons cornstarch
3 Extra-Large eggs
2/3 cup whipping cream
1 teaspoons vanilla extract
1 cup fresh blueberries

In mixing bowl, combine cream cheese, sugar, and cornstarch. Add eggs, one at a time, beating well after each. Beat in whipping cream and vanilla. Stir in blueberries. Pour mixture over the crust.

Bake at 350 F for 15 minutes. Lower temperature to 225 F and bake for 1 hour or till the center no longer looks wet or shiny. Remove the cake from the oven. Run a knife around the inside edge of the pan. Turn the oven off and return the cake to the oven for and additional 30 minutes. Remove cake from oven. Chill, uncovered, overnight.