Blueberry Cheesecake

• 1-1/2 cup Cinnamon Sugar Graham Crackers, Processed Into Crumbs
• 1/3 cups Unsalted Butter
• 16 ounces, weight Cream Cheese
• 1 cup Sour Cream
• 1/2 cups Sugar
• 2 teaspoons Vanilla Extract
• 1 Tablespoon All-purpose Flour
• 2 whole Eggs
• 1 cup Blueberries
• 12 Tablespoons Caramel, A Tablespoon Per Slice, For Topping (optional)

1. Preheat oven to 350 F degrees and butter a 9 inch spring form pan.
2. Combine graham cracker crumbs and butter in a bowl. Fluff with a fork so that the crumbs are evenly coated with butter. Pat mixture into the 9 inch spring form pan using the bottom of a measuring cup to press it down. Make sure the crust goes up the sides of the spring form pan. Bake for 10 minutes. Set aside.
3. Mash cream cheese until soft and creamy. Gradually beat in sour cream, sugar, vanilla and flour. Beat in eggs one at a time. Fold in blueberries. Pour mixture into the prepared crust.
4. Wrap the pan in aluminum foil to ensure water doesn't leak into the cheesecake. Use two or three sheets in a crisscross pattern for best results. Place the cheesecake in a roasting pan and add enough water to reach halfway up the sides of the pan. Bake in a 35o F degree oven for 50 minutes or when firm to the touch. Cool and then remove the cake from springform pan. Drizzle with caramel if you so desire. Enjoy!

cinnamon sugar, butter, weight cream cheese, sour cream, sugar, vanilla, allpurpose, eggs, blueberries, caramel

Taken from tastykitchen.com/recipes/desserts/blueberry-cheesecake/ (may not work)