BLUEBERRY CHEESECAKE WITH CHOCOLATE CRUST: National Blueberry Month

I love blueberries, so any chance to add them to chocolate is fine by me. They're plentiful at the farmers markets right now, so why not make this fabulous Blueberry Cheesecake with Chocolate Crust.

BLUEBERRY CHEESECAKE WITH CHOCOLATE CRUST

Chocolate Crumb Crust:
1 1/2 cups chocolate crumbs
 2 Tablespoon granulated sugar
1/2 cup butter, melted

Cheesecake:
16 ounces cream cheese, room temperature
1/2 cup sour cream
2 eggs, beaten
1 tsp pure vanilla extract
1/2 cup granulated sugar

Blueberry Topping:
2 cups fresh blueberries
1/2 cup water
1/3 cup sugar
1 1/2 Tbsp cornstarch

Crust:
Preheat oven to 350 degrees. Grease glass pie plate with butter. Melt butter in small saucepan over low heat.
Mix together crumbs, sugar, and cinnamon. Mix butter in and form crumbly texture. Press into pie plate. Place into preheated oven and bake for 8-10 minutes. Remove and place on cooling rack. Reduce oven temperature to 325 F.

Filling:
Put cream cheese in large mixing bowl and using electric mixer, beat until smooth. Add sour cream, vanilla, and sugar and mix to combine. Add eggs and mix in until well combines. Transfer to prepared pie crust. Place in preheated oven and bake 40-45 minutes. Center will be jiggly. Outside edges should be set, but not brown. Remove and put on cooling rack. Cool to room temperature, then put into refrigerator. Cover with plastic wrap and let cool before putting blueberry topping on for at least an hour. Remove from refrigerator, pour room temperature blueberry sauce on top, cover again, place into refrigerator and set at least 4 hours or overnight.

Topping:
Place berries, water, and sugar into heavy bottom saucepan. Bring  mixture to boil. As soon as it starts to boil, turn down to low. Simmer for about 3-4 minutes stirring as needed so as not to stick to pan. Meanwhile; stir cornstarch into 2 tablespoons of water. Stir cornstarch mixture into blueberry mixture. Turn heat back up and bring to boil, stirring whole time. Cook for a minute or so. Mixture will thicken quickly. Remove from heat, transfer to glass bowl, and let cool to room temperature. Remove chilled cheesecake pie from refrigerator, pour blueberry sauce on top.
Place in refrigerator, cover, and set for 4 hours to overnight.