In our humble opinion, this is the most luscious cheese cake ever created. Actually it’s more of a pie than a cake, with a smooth, velvety filling that’s wicked rich. Be sure to chill for 12 hours before serving or it won’t cut properly.
Mix together and press into bottom of a 10-inch spring-form pan.
Beat the eggs, 1 cup sugar, the brandy and cheese together for 20 minutes with the electric mixer. Pour over the crust in the pan and bake 30 minutes at 350 degrees F Cool for 15 minutes.
Mix the sour cream with 25 tablespoons sugar, spread over the cake and return to the oven. Bake 10 minutes at 350 degrees F.
Heat the blueberries with the sugar, lemon juice and ½ cup water. Bring to a boil and let boil for 3 minutes. If too watery, let the berries cook another 3 to 4 minutes (depends on how much moisture is in the fruit). Dissolve the cornstarch in ⅓ cup cold water; add to the berries and let boil another minute.
Serve warm or cold with Cheese Cake.