| 1 | Graham cracker crust: combine all ingredients and press into the bottom of a buttered 10-inch spring-form pan. |
| 2 | Cheesecake: combine cream cheese and cottage cheese; beat until smooth and creamy. |
| 3 | Gradually add sugar, beating well. |
| 4 | Add eggs and beat until well mixed. |
| 5 | Add cornstarch, flour, lemon juice and beat until smooth. |
| 6 | Add melted butter and sour cream, beating until smooth. |
| 7 | Pour filling into the graham cracker crust. |
| 8 | Bake in preheated 325 °F. |
| 9 | Over for 1 hour and 10 minutes or until firm around the edges. |
| 10 | Turn off oven. |
| 11 | Let cheesecake stand in oven 2 hours with door closed. |
| 12 | Remove and let cool completely. |
| 13 | Remove from pan and chill. |
| 14 | Top with blueberry glaze. |
| 15 | Chill again for 10 to 12 hours, if possible before serving. |
| 16 | Blueberry glaze: combine sugar and cornstarch in a small saucepan. |
| 17 | Blend thoroughly. |
| 18 | Gradually stir in blueberry juice. |
| 19 | Crush ?cup of drained blueberries and add to sugar mixture in pan. |
| 20 | Cook over medium heat, stirring constantly until mixture thickens and boils. |
| 21 | Continue to boil for about 2 minutes or until mixture is clear. |
| 22 | Cool. |
| 23 | Arrange remaining blueberries over top of thoroughly chilled cheesecake. |
| 24 | Pour cooled glaze over the blueberries. |
| 25 | Chill |
