Blueberry Cheesecake From Cooking Light

• 1 cup graham cracker crumbs
• 3 tablespoons butter, softened
• 1 tablespoon sugar
• nonstick cooking spray
• 16 ounces cream cheese, softened
• 1 1/2 cups fresh blueberries
• 1/4 cup light sour cream
• 1 cup sugar
• 3 tablespoons flour
• 1/2 teaspoon salt
• 2 large eggs
• 2 large egg whites
• 8 ounces light sour cream
• 1 teaspoon vanilla extract
• 1 tablespoon grated lemon zest
• 1 cup fat-free cool whip, thawed

1. combine graham cracker crumbs, melted butter and 1 tbls sugar.in a small bowl, press mixture on bottom and 1 1/2" up sides of 9" springform pan -- which has been coated with non stick spray --
2. bake at 350* for 5 minutes.
3. remove from oven and set aside to cool --
4. beat cream cheese at medium speed with mixer till smooth --
5. combine 1 cup sugar, flour, salt -- add to creamed cheese mixture -- beat till blended.
6. add 8 oz sour cream, vanilla and lemon rind -- beat just until blended.
7. gently stir in blueberries, and pour mixture into the pan --
8. bake at 300* for 1 hour and 10 minutes or center is firm.
9. turn off oven and let cheesecake stand in oven with door open.for 30 minutes.
10. cover cheesecake and chill for 8 hours.
11. release sides of pan.stir together whipped topping and sour cream.
12. spread over cheesecake.

graham cracker crumbs, butter, sugar, nonstick cooking spray, cream cheese, fresh blueberries, light sour cream, sugar, flour, salt, eggs, egg whites, sour cream, vanilla, lemon zest, cool whip

Taken from www.food.com/recipe/blueberry-cheesecake-from-cooking-light-129736 (may not work)