Crust

1. Preheat oven to 350°F. Place almonds and sugar in bowl of a food processor and process until finely ground. Combine almond mixture and butter in a medium bowl. Pack into a 9-inch non-stick springform pan (if pan is not nonstick, brush first with melted butter). Wrap pan with triple layer of heavy-duty aluminum foil, making sure that foil reaches top of side of pan. Bake until lightly golden and set, about 15 minutes. Let cool completely. Reduce oven temperature to 300°F. Fill a large saucepot with water and bring to a boil over high heat.

Filling

1. Mix cream cheese, mascarpone, sugar, and scrapings from vanilla bean in an electric mixer on low speed until blended. Add vanilla extract. Add eggs, 1 at a time, on low speed. Pour batter into cooled crust. Place cake pan in a larger roasting pan and fill halfway up side of cake pan with boiling water. Bake 1 hour 30 minutes or until edges are set and center jiggles slightly. Remove roasting pan from oven. Remove cake pan from water bath and let cool completely on a wire rack. Place in refrigerator and chill until cold throughout, 4 to 6 hours or overnight.

Topping

1. Bring sugar and water to a simmer in a medium saucepan over medium-high heat. Reduce heat to medium-low and add blueberries. Cook, stirring frequently, until juices release and thicken and blueberries soften, about 5 minutes. Let cool slightly. Spoon blueberry mixture on top of cooled cheesecake.

Amount Per Serving