Blueberry Crown Cheesecake

By á-6706

Ingredients

• 30 vanilla wafers, crushed (about 1 cup)
• 1 c plus 3 tbsp sugar divided
• 3 Tbsp butter, melted
• 5 pkg (8oz each) cream cheese, softened
• 3 Tbsp flour
• 1 Tbsp vanilla extract
• grated peel from 1 medium lemon
• 1 c sour cream
• 4 eggs
• 2 c fresh blueberries

Preparation

Step 1

Preheat oven to 325f. Mix crumbs, 3 tbsp sugar and butter until well blended. Press firmly onto bottom of pan.

Beat cream cheese, remaining cup of sugar, flour, vanilla, lemon peel with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust; top with 2 cups of the blueberries.

Bake 1 hr 10 min to 1 hr 15 min. Or until center is almost set. Run small knife or spatula around rim of pan to loosen cake; cool before removing from pan. Refrigerate at least 4 hrs before serving. Store leftover cake in fridge.