1In a food processor or blender,process the blueberries,sugar,water and cornstarch until blended.Place in a heavy saucepan;bring to a boil.Reduce heat;cook and stir over medium heat for 2 minutes or until thickened.Set aside 6 tablespoons for filling. Refrigerate remaining sauce for topping.
2Combine crust ingredients.Press into the bottom of a 9 inch spring form pan,set aside.
In a mixing bowl,beat the cream cheese and milk until smooth.Add eggs;beat on low until just combined.Add lemon juice;beat just until blended.Pour half of the filling over crust;top with half of the reserved blueberry sauce.Repeat layers.Cut through filling with a knife to swirl blueberry sauce.Place pan on a baking sheet.
3Bake at 325 degrees F. for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes.Carefully run a knife around the edge of the pan to loosen;cool 1 hour longer.Refrigerate overnight.Remove sides of pan.Serve with chilled blueberry sauce and a dollop of whipped cream.
For perfectly fried, mozzarella Arancini, dip a rice ball into flour and shake off any excess. Dip floured ball into egg, allowing any excess to drip off. Finish by coating completely in breadcrumbs. Repeat.