Blueberry Crown Cheesecake
  • 30 Nilla wafers, crushed (about 1 cup)
  • 1 cup plus 3 tablespoons sugar, divided
  • 3 tablespoons butter, melted
  • 5 pkg.( 8 oz. each) cream cheese, softened
  • 3 tablespoons flour
  • 1 tablespoon vanilla
  • 1 medium grated lemon peel
  • 1 cup sour cream
  • 4 eggs
  • 2 cups fresh blueberries
  1. Preheat oven to 325ºF. Mix crumbs, 3 tablespoons sugar and 3 tablespoons butter until well blended. press firmly onto bottom of 9-in. springform pan.
  2. Beat cream cheese, remaining 1 cup sugar, flour, vanilla and lemon peel with electric mixer on medium speed until well blended, add sour cream; mix well add eggs, one at a time, beating on low speed after each addition just until blended. pour over crust; top with 2 cups of the blueberries
  3. Bake 1 hour to 1 hour 15 minutes or until center is almost set. run small knife around rim of the pan to loosen cake; cool before removing rim of pan. refrigerate at least 4 hours before serving. store leftover cheesecake in refrigerator