RUSTIC BLUEBERRY CHEESECAKE

Steps:

• For the crust: Grease a 9-by-13-inch glass or stoneware casserole dish. Combine the graham cracker crumbs, melted butter and confectioners' sugar, and press into the prepared dish.
• For the filling: Preheat the oven to 350 degrees F. In the bowl of a stand mixer fitted with a paddle attachment combine the granulated sugar and cream cheese, and beat on medium-high speed until combined. Add the eggs, one at a time, and mix until combined. Pour the mixture over the prepared crust and bake until slightly wobbly in the center but set, 20 minutes. Cool the cheesecake until just warm, about 1 hour.
• For the topping: Combine the blueberries, granulated sugar, flour, salt and 1/3 cup water in a small saucepan set over medium heat and simmer until just thickened, about 15 minutes. Remove from the heat and cool until just warm, 30 to 45 minutes.
• Pour the blueberries over the top of the cheesecake. Refrigerate to chill and set, at least 1 hour.
• Slice and serve.