Blueberry Orange Cheesecake

• 1-1/2 cups graham cracker crumbs
• 2 tablespoons all-purpose flour
• 2 tablespoons brown sugar
• 6 tablespoons butter, melted
• 4 cups cream-style cottage cheese, undrained
• 1-1/2 cups sugar
• 1/2 cup all-purpose flour
• 3/4 cup heavy whipping cream
• 3 tablespoons orange juice concentrate
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon salt
• 5 large eggs
• 1 cup sour cream
• 2 tablespoons confectioners' sugar
• 1 cup fresh blueberries
• Fresh mint, optional

1. In a small bowl, combine the cracker crumbs, flour and brown sugar; stir in butter. Press onto the bottom and 2-1/2 in. up the sides of a greased 9-in. springform pan; set aside.
2. In a blender, cover and process cottage cheese until smooth.
3. Transfer to a large bowl; beat in sugar. Beat in the flour, cream, orange juice concentrate, vanilla and salt. Add eggs; beat on low speed just until combined. Pour over crust.
4. Bake at 350u0b0 for 70-75 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Cool for 1 hour. Refrigerate overnight. Remove sides of pan.
5. In a small bowl, combine sour cream and confectioners' sugar; spread over cheesecake. Garnish with blueberries and mint if desired.

graham cracker crumbs, flour, brown sugar, butter, creamstyle, sugar, allpurpose, heavy whipping cream, orange juice concentrate, vanilla, salt, eggs, sour cream, sugar, fresh blueberries, fresh mint

Taken from www.tasteofhome.com/recipes/blueberry-orange-cheesecake/ (may not work)