New Menu Blueberry Cheesecake

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Blueberry Cheesecake

"Can be made any time of the 12 months, way to frozen blueberries."

Ingredients :

1 cup graham cracker crumbs
2 tablespoons white sugar
1/4 cup melted butter
2 (eight ounce) programs cream cheese, softened
1 cup sour cream
three/4 cup white sugar
1 teaspoon vanilla extract
2 tablespoons all-purpose flour
four eggs
2 cups frozen blueberries, dry p.C.
1/3 cup blueberry jelly

Instructions :

Prep :	Cook : 12M	Ready in :

Combine crumbs, 2 tablespoons sugar and butter. Pat aggregate into the lowest of a nine inch springform pan.
Mash cream cheese until tender and creamy. Gradually beat in sour cream, 3/four cup sugar, vanilla and flour. Beat in eggs one by one.
Pour aggregate into crumb-covered pan. Bake in a preheated 325 diploma F (one hundred sixty five stages C) oven for 1 hour or until firm to the touch.
Cool and then put off cake from pan through loosening edges with a knife. Place frozen blueberries on pinnacle of cake. Melt jelly and spoon over blueberries to glaze. Chill till prepared to serve.

Notes :

Reynolds® parchment may be used for simpler cleanup/elimination from the pan.

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