Blueberry Crown Cheesecake

Name: Blueberry Crown Cheesecake
Prep time: 15 min
Total time: 315 min
Yield: 16
Ingredients: 30 NILLA Wafers, crushed (about 1 cup); 1 cup sugar, divided; 3 Tbsp. butter or margarine, melted; 5 pkg. brick cream cheese, softened; 3 Tbsp. flour; 1 Tbsp. vanilla; lemon; 1 cup sour cream; 4 eggs; 2 cups blueberries

Want to show off your kitchen skills? This homemade classic baked cheesecake with a layer of blueberries baked in will easily impress your guests!

Prep time:

0 min

Total time:

0 h 0 min

Servings:

Makes 16 servings.

Ingredient list

30 NILLA Wafers, crushed (about 1 cup)
1 cup plus 3 Tbsp. sugar, divided
3 Tbsp. butter or margarine, melted
5 pkg. (8 oz. each) brick cream cheese, softened
3 Tbsp. flour
1 Tbsp. vanilla
grated peel from 1 medium lemon
1 cup sour cream
4 eggs
2 cups fresh blueberries

Directions

Preheat oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix crumbs, 3 Tbsp. 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 just until blended. Pour over crust; top with 2 cups of the blueberries.

Bake 1 hour 10 min. to 1 hour 15 min. 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.