Blueberry Swirl Cheesecake Recipe

• 1-1/2 cups frozen blueberries,thawed
• 1 tablespoon sugar (I use Splenda)
• 1 tablespoon water
• 1-1/2 teaspoon cornstarch

Crust

• 1-1/4 cups graham cracker crumbs
• 1/4 cups sugar (I use Splenda)
• 1/3 cup butter,melted
• Filling;
• 3 packages (8 ounce each) cream cheese ( I use low-fat)
• 1 can (14 ounce) sweetened condensed milk
• 3 eggs
• 1/4 cup lemon juice ( I use fresh squeezed)

1. In a food processor or blender,process the blueberries,sugar,water and cornstarch until blended.Place in 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 remaining sauce for topping.
2. Combine crust ingredients.Press into the bottom of a 9 inch spring form pan,set aside.
   In a mixing bowl,beat the cream cheese and milk until smooth.Add eggs;beat on low until just 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.
3. Bake at 325 degrees F. for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes.Carefully run a knife around the edge of the pan to loosen;cool 1 hour longer.Refrigerate overnight.Remove sides of pan.Serve with chilled blueberry sauce and a dollop of whipped cream.