(a Nancy Overton Klock recipe)

BLUEBERRY CHEESECAKE

 

2 cups large blueberries (frozen work too)

3/4 lb. cream cheese

2 unbeaten eggs

1/2 cup sugar

1/2 teaspoon vanilla

Dash cinnamon

            - - - - -

1 pint sour cream

2 tablespoons sugar

1 teaspoon vanilla

 

 

Combine cheese, eggs, sugar, vanilla, cinnamon and beat well in mixer or blender.

Gently fold in blueberries.

Pour batter into a spring-form pan or pie plate lined with a graham cracker crust.*

 

Bake for 20 to 25 minutes at 375 F.

 

Cool.

 Cover with mixture of last 3 ingredients (sour cream, sugar and vanilla).

Return to 375 F. oven for 5 to 8 minutes.

 

 

*Graham cracker crust--

 

20 graham crackers, crushed

1/4 cup butter, softened to room temperature

1/4 cup sugar

 

            Blend well with fingers, fork or pastry blender.

 

 

 

 

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