Blueberry Cream Dessert

Directions

1. Preheat the oven to 325°, and grease the bottom and sides of a 10" springform pan with butter. Line sides of pan with a 30"-by-2" strip of parchment paper.
2. In a small bowl, whisk flour, cornmeal, and salt. In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using a hand mixer) on medium speed, beat butter and powdered sugar, scraping down the sides of the bowl, until butter pieces are no longer visible and mixture is smooth, 4 to 5 minutes.
3. Reduce mixer speed to low and gradually add dry ingredients, mix just to combine. Increase mixer speed to medium and continue to mix until dry ingredients are fully incorporated for 1 to 2 minutes. (Cold butter will collect in the paddle, stop and push it out with a rubber spatula.) Add almonds and mix just to combine for about 30 seconds. Transfer dough to prepared pan. Working quickly so as not to melt butter in dough, press evenly into the bottom of the pan. Bake until edges are golden brown, about 20 minutes. Transfer pan to a wire rack and let cool.
4. In a small saucepan, whisk balsamic, water, and cornstarch to combine. Add blueberries and powdered sugar. Cook over medium heat, stirring occasionally until mixture is saucy but blueberries are still mostly whole, about 8 minutes. Pour into a shallow heatproof container and chill in the refrigerator until cold, about 30 minutes.
5. In a stand mixer fitted with whisk attachment on medium speed, whip cream, powdered sugar, and cornstarch until stiff peaks form, 1 to 2 minutes. Add balsamic and mix 30 seconds more. Transfer to a medium bowl.
6. In a stand mixer bowl on medium speed, beat cream cheese, powdered sugar, and sour cream until combined and fluffy, about 3o seconds. Fold one-half of the whipped cream into the cream cheese mixture. Chill until ready to use.
7. Once crust and blueberry filling have completely cooled, spread cream cheese mixture on crust, spreading to edges. Spoon blueberry filling over cream cheese mixture. Top with remaining whipped cream, sprinkle with almonds. Wrap the entire pan in plastic wrap and chill at least 4 hours before serving.