Ingredients:
30 vanilla wafers, crushed ( about 1 cup)
3 tablespoons sugar
1 cup sugar
3 tablespoons butter, melted
5 (8 ounce) packages Philadelphia Cream Cheese, softened
3 tablespoons flour
1 tablespoon vanilla
1 medium lemons, zest of, grated
1 cup sour cream
4 eggs
2 cups fresh blueberries
Directions:
Preheat oven to 325 degrees if using a silver 9-inch springform pan (or to 300 degrees is using a dark nonstick 9-inch springform pan).
Mix crumbs, 3 tablespoons of the sugar and butter until well blended. Press firmly onto bottom of pan.
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, 1 at a time, beating on low speed after each addition until just blended.
Pour over crust; top with 2 cups of the blueberries.
Bake 1 hour 10 minutes to 1 hour 15 minutes or until center is almost set. Run small knife or spatula around rim of pan to loosen cake; cool before removing rim of pan.
Refrigerate at least 4 hours before serving. Store leftover cheesecake in refrigerator.
Servings: 8
Time preparation: 15 min.
Time total: 85 min.