cups graham cracker crumbs
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)
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.
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.
Run small sharp knife around sides of cake to loosen. Release pan sides. Transfer cake to platter. Cut into wedges.
Comments: Begin preparing the cheesecake one day before you plan to serve it.