Fresh Blueberry Cheesecake

Fresh Blueberry Cheesecake

By Carroll Pellegrinelli , About.com Guide

1-1/2 cups graham cracker crumbs
1-1/4 cup sugar, divided
6 tablespoons butter, melted
40 ounces cream cheese, softened
3 tablespoons flour
1 tablespoon vanilla
1 cup sour cream
4 eggs
2 cups blueberries, rinsed and dried

The day before or before noon, preheat oven to 325 degrees F. (25 degrees F less if using glass or dark metal pan). Lightly grease (spray and wipe out) 9x13 pan. Combine graham crackers, 1/4 cup sugar and melted butter. Press crust mixture into pan. Bake for 12-15 minutes. While baking, beat cream cheese and 1 cup sugar. Add flour and vanilla. Mix well. Add sour cream. Mix. Add eggs one at a time. Mix until just combined. Don't over beat. Pour batter over crust. In a food processor, crust 1 cup blueberries. Hand stir-in last cup blueberries. Spoon berries over cheesecake batter. Draw knife through mixture to create marble effect. Bake for 50 minutes or until done. Center should wiggle a little. Completely cool on wire rack. Refrigerate 4 hours or overnight.