(a Nancy Overton Klock recipe)



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.



 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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