Blueberry Swirl Cheesecake

Every year around October my church conducts a pie auction fundraiser. While this isn’t exactly a pie, it still sold for over $100, which means you can take the whole thing home! You won’t want to share! This recipe is taken from the Taste of Home Annual Cookbook, 2003 Edition. CM Fairbanks
Blueberry Swirl Cheesecake
1 packaged (12 ounces) frozen blueberries, thawed
1 tablespoon sugar
1 tablespoon water
1-1/2 teaspoons cornstarch
CRUST:
1-1/4 cups graham cracker crumbs
¼ cup sugar
1/3 cup butter or margarine, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
3 eggs
¼ cup lemon juice
In a food processor or blender, process the blueberries, sugar, water and cornstarch until blended. Transfer to a heavy saucepan; bring to a boil. Reduce heat; cook and stir over medium heat for 2 minutes or until thickened. Set aside 6 tablespoons for filling. Refrigerate the remaining sauce for topping. Combine crust ingredients. Press onto the bottom of a greased 9-in. springform pan; set aside. In a mixing bowl, beat the cream cheese and milk until smooth. Add eggs; beat on low just until combined. Add lemon juice; beat just until blended. Pour half of the filling over crust; top with half of the reserved blueberry sauce. Repeat layers. Cut through filling with a knife to swirl blueberry sauce. Place pan on a baking sheet.
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