In a small saucepan, simmer the port and dried blueberries for 3 minutes. set aside to cool. Put the cream cheese, butter, sugar and cornstarch in a mixing bowl and beat on medium, just to blend
. Add eggs, 1 at a time, then sour cream, vanilla and blueberry
mixture. Pour batter into prepared pan. Set into hot water bath
and bake for 1 hour and 15 minutes, and slightly puffed and firm. Cool on rack. Refrigerate, then remove from pan.