Warm Upside-Down Cheesecakes with Blueberry Sauce

Directions

1. 1

   1 tablespoon unsalted butter 1/4 cup graham cracker crumbs 3/4 cups cream cheese -- softened 1/4 cup plus 2 tablespoons sugar 1/4 teaspoon v

2. 2

   In a small saucepan melt the butter over moderately high heat, stir in the crumbs, and divide the mixture among four paper lined 1/2 cup muf

3. 3

   Bake the crusts for 5 minutes and let them cool on a rack for 5 minutes

4. 4

   In a bowl with an electric mixture beat together the cream cheese, 1/4 cup of the sugar, vanilla, almond extract and a pinch of salt until t

5. 5

   The batter will fill the tins.) Bake cakes for 20 minutes, or until they are set, and let them cool on a rack for 10 minutes

6. 6

   While cheesecakes are baking, in a small heavy saucepan combine blueberries with the remaining sugar, and water, bring the mixture to a boil

7. 7

   Stir in the cornstarch mixture add it to the blueberries with the lemon juice, and simmer the mixture, stirring for 2 minutes

8. 8

   Discard the paper liners, invert the cheesecakes onto plates, and spoon the sauce around them.