1 cup Graham Cracker Crumbs
1 cup plus 3 tbsp Sugar, divided
3 tbsp Butter, melted
4 pkgs (8 oz each) Cream Cheese. softened
1 tsp Vanilla extract
1 cup Sour Cream
4 Eggs
2 cups fresh Blueberries (you can use thawed frozen if fresh is unavailable)
Preheat oven to 325 degrees. Mix crumbs. 3 tbsp of the sugar and the butter. Press firmly in bottom of spring pan. Bake for 10 minutes.
Beat cream cheese, remaining 1 cup of sugar and the vanilla in a large bowl 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 just until blended. Pour over crust. Puree' the blueberries in a blender or food processor. Gently drop spoonfuls of the puree's blueberries over batter, cut through batter several times with a knife for marble effect.
Bake 45 minutes or until center is almost set. Cool and release from spring pan. Cover and refrigerate at least 4 hours or overnight. Garnish with more blueberries or as desired. Store leftover cheesecake in refrigerator.
Makes 16 servings.
I love cheesecake and there are lots of wild blueberries (and huckleberries) here so that would be a perfect. I also love being able to go to the blueberry farm in July/August to pick my own...and they are amazing when frozen. Thanks for the recipe.
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