1-Dish Blueberry Cheesecake

Ingredients

• 1-1/2 cups all-purpose flour
• 2 envelopes yeast, rapid or quick rise
• 1/4 cup sugar
• 1/4 teaspoon salt
• 2/3 cup very warm milk (120° to 130°F)
• 1/4 cup butter OR margarine, melted
• 1 egg
• 
  Blueberry Sauce
• 1-1/2 cups blueberries, fresh OR frozen
• 1/3 cup sugar
• 1 tablespoon Argo® Corn Starch
• 2 tablespoons cold water
• 1/2 teaspoon almond extract
• 
  Cheesecake
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup sugar
• 1 tablespoon Argo® Corn Starch
• 1/2 teaspoon pure vanilla extract
• 1 egg

Directions

Mix batter ingredients together in a pre-sprayed 8 X 8-inch baking dish.  Allow mixture to rest while preparing blueberry sauce and cheesecake.   Combine blueberry sauce ingredients in a saucepan and bring to a boil.   Boil for 1 to 2 minutes until sauce is thickened.  Whip cheesecake ingredients in a mixing bowl with an electric mixer until smooth.

Top batter with dollops of cheesecake mixture and blueberry sauce.  Swirl mixtures together using a knife.

Bake by placing in a COLD oven; set temperature to 350ºF. Bake for 30 minutes, until cheesecake is set.