Philadelphia Blueberry Crown Cheesecake

• 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 lemon, zest of, grated
• 1 cup sour cream
• 4 eggs
• 2 cups fresh blueberries

1. 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).
2. Mix crumbs, 3 tablespoons of the sugar and butter until well blended. Press firmly onto bottom of pan.
3. Beat cream cheese, remaining 1 cup sugar, flour, vanilla and lemon peel with electric mixer on medium speed until well blended.
4. Add sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each addition until just blended.
5. Pour over crust; top with 2 cups of the blueberries.
6. 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.
7. Refrigerate at least 4 hours before serving. Store leftover cheesecake in refrigerator.

vanilla wafers, sugar, sugar, butter, cream cheese, flour, vanilla, lemon, sour cream, eggs, fresh blueberries

Taken from www.food.com/recipe/philadelphia-blueberry-crown-cheesecake-162836 (may not work)