Crust: Combine crust ingredients. Mix well; press onto bottom of 10-inch springform pan. Bake in preheated 400° F oven for 10-15 minutes. Reduce oven temperature to 350° F.
1st Layer: Crumble cheese in large bowl. Add 1 tsp 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° F for 40 minutes until set (not completely firm). Remove from oven; cool 10 minutes.
2nd Layer: Combine sour cream, sugar and 1/2 tsp vanilla extract. Spread over top of cheesecake. Bake at 350° 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.Servings: