Blueberry Cheesecake
By: Anonymous
Published: Monday, November 30, 2009 - 3:21pm

Ingredients




 cups graham cracker crumbs
1/2 cup unsalted butter - (1 stick) melted
1/4 cup sugar
4 ounces pkt cream cheese - (8  ea) room temperature
1 1/2 cups sugar
1/4 cup all-purpose flour
5 lrg eggs
1 ct sour cream - (16 oz)
1/4 cup milk
1 tablespoon vanilla extract
 cup all-fruit blueberry spread
2 baskets fresh blueberries - (6 oz ea)
package (or 12-oz  frozen blueberries, thawed, drained)

Preparation

1 Make Crust: Position rack in center of oven and preheat to 375 degrees. Wrap outside of 10-inch-diameter springform pan with heavy-duty foil. Combine all ingredients in processor. Blend using on/off turns just until crumbs are moist. Press crumb mixture firmly onto bottom and 2 inches up sides of prepared pan. Bake until crust begins to brown, about 8 minutes. Transfer crust to rack and cool. Maintain oven temperature. 2 Make Filling: Using electric mixer, beat cream cheese and sugar in large bowl until will blended. Beat in flour. Add eggs 1 at a time, beating just until combined. Beat in sour cream, milk and vanilla. Pour filling into crust. 3 Place springform pan in large roasting pan. Pour enough hot water into roasting pan to come 1 inch up sides of pan. Bake cheesecake until just set in center and top is slightly puffed and golden brown, about 1 hour. Turn off oven; keep door closed. Let cheesecake stand in oven 1 hour. Remove cheesecake from roasting pan. Refrigerate until cold, at least 6 hours. Cover; refrigerate overnight. 4 Make Topping: Stir blueberry spread in large skillet over low heat until melted. Remove from heat. Add blueberries; toss to coat. Spoon blueberry mixture over top of cake, spreading evenly. Chill until cold, at least 1 hour and up to 4 hours. 5 Run small sharp knife around sides of cake to loosen. Release pan sides. Transfer cake to platter. Cut into wedges. 6 This recipe yields 10 to 12 servings. 7 Comments: Begin preparing the cheesecake one day before you plan to serve it.