Blueberry Brandy Cherry Cheesecake

Graham Cracker Base

8 oz Graham Crackers
1/4 cup Sugar
1/2 cup Unsalted Butter, melted

Blueberry Filling

2 cups Fresh Blueberries
1/2 cup Sugar
2 tbsp Cornstarch
1/4 cup Water

Cheesecake Filling

24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
1 cup Sugar
3 Eggs, room temperature
2 tsp Vanilla Extract

Brandy & Cherry Topping

1/2 cup Sugar
1/4 cup Brandy
1/2 cup Water
2 tbsp Cornstarch
1 cup Fresh Cherries, pitted and halved

Instructions:

Preheat the oven to 350°F. Grease a 9-inch springform pan.
Pulse the graham crackers and sugar in a food processor until fine crumbs form. Add melted butter and pulse until mixture is well combined. Press the mixture into the bottom and up the sides of the prepared pan.
Bake the crust for 10 minutes, then remove from the oven and let cool completely.
In a medium saucepan, combine blueberries, sugar, cornstarch, and water. Bring to a boil and then reduce heat and simmer, stirring occasionally, until thickened, about 5-7 minutes. Remove from heat and let cool slightly.
In a large mixing bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
Pour half of the cheesecake mixture over the crust. Spoon half of the blueberry filling on top and use a skewer to swirl it in. Repeat with the rest of the cheesecake and blueberry mixture.
Bake for 45-50 minutes or until the edges are set and the center is slightly jiggly. Let cool for 5 minutes on a wire rack before running a knife around the edges of the pan to loosen the cheesecake. Remove the sides of the pan and let cool completely.
In a medium saucepan, whisk together the sugar, brandy, water, and cornstarch until smooth. Add the cherries and bring to a boil. Reduce heat and simmer, stirring occasionally, until thickened, about 5-7 minutes. Let cool slightly.
Pour the cherry topping over the cooled cheesecake. Refrigerate the cheesecake for at least 4 hours or overnight before serving.