1: 1 cup graham cracker crumbs
2: 2 tablespoons white sugar
3: 1/4 cup melted butter 2 (8 ounce) applications cream cheese,softened
4: 1 cup sour cream
5: three/4 cup white sugar
6: 1 teaspoon vanilla extract
7: 2 tablespoons all-reason flour
8: 4 eggs
9: 2 cups frozen blueberries,
10: dry percent 1/three cup blueberry jelly
Step 1: Combine crumbs, 2 tablespoons sugar and butter. Pat combination into the lowest of a 9 inch springform pan.
Step 2: Mash cream cheese until soft and creamy. Progressively beat in bitter cream, 3/four cup sugar, vanilla and flour. Beat in eggs one after the other.
Step 3: Pour combination into crumb-coated pan. Bake in a preheated 325 diploma F (one hundred sixty five stages C) oven for 1 hour or till firm to touch.
Step 4: Cool and then put off cake from pan by way of loosening edges with a knife. Vicinity frozen blueberries on top of cake. Melt jelly and spoon over blueberries to glaze. Relax until ready to serve.