<http://schema.org/recipeInstructions>
" Heat oven to 325\u00B0F. Spray an 8 x 3-in. springform pan with nonstick spray. Process cookies in food processor to make fine crumbs. Add butter; pulse to blend. Press onto bottom of prepared pan. Bake 10 minutes or until set. Cool on wire rack. In large bowl, combine cream cheese, sugar and sour cream. Beat with an electric mixer on medium speed 2 minutes until smooth, scraping down sides of bowl and beater once or twice. Beat in eggs, 1 at a time, until blended. Beat in remaining ingredients just until smooth and creamy; pour over crust. Bake 60 minutes or until cake is almost set and center still jiggles slightly when touched. Remove to a rack; cut around outside edge of cake to loosen from sides. Cool on rack 3 hours (cake will sink as it cools). Cover and refrigerate up to several days. In small saucepan, mix sugar, cornstarch and water until blended. Add 1 cup blueberries; mash berries well with a potato masher. Cook over medium-high heat until mixture comes to a full boil. Boil 1 minute, stirring constantly, until slightly thickened. Stir in lime juice and another 1/2 cup blueberries. Spread on top of cheesecake; top cheesecake with remaining 1 1/2 cups blueberries. Refrigerate until serving."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.countryliving.com/food-drinks/recipes/a32065/blueberry-key-lime-cheesecake-recipe-122377/>