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Blueberry Crown Cheesecake




Source of Recipe


Gilly






List of Ingredients



• 30 vanilla wafers, crushed (about 1 cup)
  
• 1 cup plus 3 tablespoons sugar, divided
  
• 3 tablespoons butter or margarine, melted
  
• 5 (8 ounce) packages cream cheese, softened
  
• 3 tablespoons flour
  
• 1 tablespoons vanilla
  
• grated peel from 1 medium lemon
  
• 1 cup sour cream
  
• 4 eggs
  
• 2 cups fresh blueberries
  






Instructions



1. Preheat oven to 325 if using a silver 9" springform pan, or to 300 if using a dark nonstick springform pan.
   
2. Mix crumbs, 2 tablespoons of the sugar and butter until well blended. Press firmly onto bottom of pan.
   
3. Beat cream cheese, remaining 1 cup sugar, flour, vanilla and lemon peel with electric mixer on medium speed until well blended. Add sour cream; mix well.
   
4. Add eggs, one at a time, beating on low speed after each addition just until blended.
   
5. Pour over crust; top with 2 cups of the blueberries.
   
6. Bake for 1 hour and 10 minutes to 1 hour and 15 minutes, or until center is almost set.
   
7. Run small knife or spatula around rim of pan to loosen cake; cool before removing rim of pan.
   
8. Refrigerate atleast 4 hours before serving.
   
9. Store leftover cheesecake in refrigerator.