Crust
3 1/2 ounces macadamias, crushed in blender
1 cup all-purpose flour
1/4 cup firmly packed brown sugar
1/2 cup sweet butter, softened

1st Layer
24 ounces cream cheese, softened
1 teaspoon vanilla extract
1 cup granulated sugar
4 eggs, room temperature

2nd Layer
1 cup sour cream
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract

Topping
2 cups fresh blueberries
1 tablespoon cornstarch
3 tablespoons cold water

Crust: Combine crust ingredients. Mix well; press onto bottom of 10-inch springform pan. Bake in preheated 400 degree F oven for 10-15 minutes. Reduce oven temperature to 350 degrees F.

1st Layer: Crumble cheese in large bowl. Add 1 teaspoon vanilla extract, 1 cup sugar and eggs; beat at high speed with electric mixer until blended and smooth, about 4 minutes. Pour over crust. Bake at 350 degrees F for 40 minutes until set (not completely firm). Remove from oven; cool 10 minutes.

2nd Layer: Combine sour cream, sugar and 1/2 teaspoon vanilla extract. Spread over top of cheesecake. Bake at 350 degrees F for 5 minutes. Cool; spread blueberry topping over top. Refrigerate before serving.

Topping: Mix cornstarch with cold water to form smooth paste. Stir in blueberries; cook until thickened. Let cool; spread on cheesecake. Let cool for 1 hour, then refrigerate.