ONE-DISH BLUEBERRY CHEESECAKE

My mother recommends this really easy, really good, and quick-to-make recipe.

Batter:
1-1/2 cups all-purpose flour
2 envelopes Fleischmann's® RapidRise Yeast
1/4 cup sugar
1/4 teaspoon salt
2/3 cup milk (very warm 120-130°F)
1/4 cup butter or margarine, melted
1 egg

Blueberry Sauce:
1-1/2 cups blueberries, fresh OR frozen
1/3 cup sugar
1 tablespoon corn starch
2 tablespoons cold water
1/2 teaspoon almond extract

Cheesecake:
1 package (8 oz) cream cheese, softened
1/2 cup sugar
1 tablespoon corn starch
1/2 teaspoon pure vanilla extract
1 egg

Mix batter ingredients together in a pre-sprayed 8x8-inch baking dish. Allow mixture to rest while preparing blueberry sauce and cheesecake. Combine blueberry sauce ingredients in a saucepan and bring to a boil. Boil for 1 to 2 minutes until sauce is thickened. Whip cheesecake ingredients in a mixing bowl with an electric mixer until smooth.

Top batter with dollops of cheesecake mixture and blueberry sauce. Swirl mixtures together using a knife. Bake by placing in a COLD oven; set temperature to 350°F. Bake for 30 minutes, until cheesecake is set.