Blueberry Cheesecake II

This is a delicious cheesecake that can be made any time of the year, thanks to frozen blueberries.

Yield

12 servings

Ingredients

1 cup graham cracker crumbs
2 tablespoons granulated (white) sugar
1/4 cup melted butter or margarine
2 (8 ounce) packages cream cheese, room temperature
1 cup sour cream
3/4 cup granulated (white) sugar
1 teaspoon vanilla extract
2 tablespoons all-purpose flour
4 large eggs
2 cups frozen blueberries, dry pack
1/3 cup blueberry jelly

Directions

Preheat oven to 325°F (163°C).

In a mixing bowl, combine crumbs, 2 tablespoons sugar and butter. Pat mixture into the bottom of a 9 inch springform pan.

In a large mixing bowl, beat cream cheese until soft and creamy. Gradually beat in sour cream, 3/4 cup sugar, vanilla and flour. Beat in eggs one at a time. Pour mixture into crumb-lined pan.

Bake for 1 hour or until firm to the touch. Cool and then remove cake from pan by loosening edges with a knife. Place frozen blueberries on top of cake. Melt jelly and spoon over blueberries to glaze. Chill until ready to serve.