Small Batch... Blueberry topping

 For a topping for your cheesecake you can buy canned pie filling or make a topping of fruit you have on hand or in your freezer. I had some wild blueberries in the freezer so used them. You can change the fruit to cherries, or any other berry or maybe peaches.

 Vary the flavoring to go with the fruit you are using. Almond is always good with cherries or peaches. 

The topping will be more than you need so try it on ice cream or maybe a piece of pound cake or white or yellow cake unfrosted.
For the Blueberry topping:
      2 cups frozen Blueberries
      2 tablespoons granulated sugar
      1 tablespoon cornstarch
      1/2 teaspoon almond extract 
Directions
 Combine the  berries and sugar in a small sauce pan. Bring to a simmer and cook for 1-2 minutes, until the berries just start to soften.
 In a small bowl, whisk together the cornstarch with 1 tablespoon of cool water.*
 Drizzle the cornstarch mixture into the berries, and cook for another 2 minutes, until the berry sauce thickens.
 Remove from heat, and stir in the almond extract. 
 Let cool before using. 
*You can use Ultra Gel by whisking into the hot berries and cooking a few minutes longer.