BLUEBERRY CREAM CHEESECAKE

Steps:

• BASE-----------.
• Preheat oven to 350 F degrees.
• In a mixing bowl, combine graham wafer crumbs, vanilla wafer crumbs, 1/4 cup of sugar and almonds.
• Cut in butter using a pastry blender or a fork, until mixture is crumbly.
• Press crumb mixture into an 11 inch x 1 1/2 inch spring-form pan.
• In a separate small mixing bowl, beat together egg, vanilla and almond extract.
• Drizzle mixture over crumb mixture in pan.
• Bake in preheated 350 F oven for 8 to 10 minutes or until firmed and no longer shiny.
• Remove from oven and let cool.
• Spoon 3 cups of blueberries evenly over base.
• Sprinkle the remaining 1/4 cup of sugar over the blueberries.
• FILLING-----------.
• In a mixing bowl using an electric mixer, combine cream cheese, sour cream, 3/4 cup sugar, eggs and lemon juice and mix until well blended and smooth.
• Pour cream cheese mixture over blueberries.
• Bake in preheated 350 F oven for 1 to 1 1/4 hours or until center of cake is barely firm to the touch.
• Remove cake from oven and immediately run a knife around inside rim to loosen cake; let cool on rack in pan.
• Cover and refrigerate for 8 hours.
• SAUCE-----------.
• Puree' 1 cup of blueberries.
• In a small saucepan, combine blueberry puree', sugar and lemon juice; cook over medium heat to just boil and the sugar is dissolved.
• In a cup, mix together tapioca starch with 3 teaspoons of cold water until smooth.
• While sauce mixture is boiling slightly, add tapioca mixture stirring continuously until sauce thickens slightly.
• TO SERVE-----------.
• Remove sides of spring form pan before cutting cheesecake.
• Spoon some sauce on each serving plate; place a piece of cheesecake in pool of sauce, then spoon more sauce over top of cheesecake.