Blueberry Pecan Cheesecake

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Crust:

1 tablespoon melted butter, for greasing the pan

1/2 cup pecan pieces

1 cup Graham cracker crumbs

2 tablespoons sugar

6 tablespoons unsalted butter, melted

Cake Batter:

1/2 cup port

3/4 cup (4 ounces) dried blueberries

1 1/2 pounds cream cheese, at room temperature

6 tablespoons unsalted butter, at room temperature

1 cup sugar

2 tablespoons cornstarch

4 large eggs

1 cup sour cream

2 teaspoon vanilla extract

Blueberry sauce:

1 cup port wine

1/4 cup sugar

1 tablespoon cornstarch

1 teaspoon vanilla extract

1 pint blueberries