---------- Recipe via Meal-Master (tm) v8.02
  Categories: Cheesecakes, Fruits
       Yield: 1 servings
            Graham Cracker Crust-----
       1 c  Graham Cracker Crumbs
     1/2 c  Pecans -- Chopped
     1/4 c  Butter -- Melted
       1 ts Granulated Sugar
      16 oz Cream Cheese -- softened
       2 c  Cottage Cheese
   1 1/2 c  Granulated Sugar
       4    Eggs -- slightly beaten
       6 tb Cornstarch
       6 tb Flour
   1 1/2 tb Fresh Lemon Juice
       1 ts Vanilla
     1/2 c  Butter -- melted & cooled
       1 pt Sour Cream
            Blueberry Glaze-----
       1 c  Granulated Sugar
       3 tb Cornstarch
       1 c  Reserved Blueberry Juice --
      31 oz Blueberries, Canned --
   Graham Cracker Crust:
   Combine all ingredients and press into the bottom of a
   buttered 10-inch spring-form pan.
   Combine cream cheese and cottage cheese; beat until
   smooth and creamy. Gradually add sugar, beating well.
   Add eggs and beat until well mixed.  Add cornstarch,
   flour, lemon juice and beat until smooth.  Add melted
   butter and sour cream, beating until smooth.  Pour
   filling into the graham cracker crust.  Bake in
   preheated 325 Degree F. over for 1 hour and 10 minutes
   or until firm around the edges.  Turn off oven. Let
   cheesecake stand in oven 2 hours with door closed.
   Remove and let cool completely.  Remove from pan and
   chill.  Top with Blueberry Glaze. Chill again for 10
   to 12 hours, if possible before serving.
   Blueberry Glaze:
   Combine sugar and cornstarch in a small saucepan.
   Blend thoroughly. Gradually stir in blueberry juice.
   Crush 1/2 cup of drained blueberries and add to sugar
   mixture in pan.  Cook over medium heat, stirring
   constantly until mixture thickens and boils.  Continue
   to boil for about 2 minutes or until mixture is clear.
   Cool.  Arrange remaining blueberries over top of
   thoroughly chilled cheesecake.  Pour cooled glaze over
   the blueberries.  Chill.