Ingredients

• 1 cup graham cracker crumbs
• 0.25 cups melted butter
• 2 tablespoons white sugar
• 2 , 8 ounce
• 1 cup sour cream
• 0.75 cups white sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• 4 large eggs
• 2 cups frozen blueberries , dry pack
• 0.33 cups blueberry jelly

Instructions

1. 1 Preheat the oven to 325 degree F (165 degrees C).
2. 2 Mix graham crumbs, melted butter, and 2 tablespoons sugar in a bowl until well combined. Pat mixture into the bottom of a 9-inch springform pan.
3. 3 Mash cream cheese in a mixing bowl until soft and creamy. Gradually beat in sour cream, 3/4 cup sugar, flour, and vanilla. Beat in eggs, one at a time. Pour mixture onto crumb crust.
4. 4 Bake in the preheated oven until firm to the touch, about 1 hour.
5. 5 Place baked cheesecake in the refrigerator until thoroughly chilled, about 4 hours.
6. 6 Remove cheesecake from the pan by loosening the edges with a knife and opening the springform latch; transfer to a serving platter. Place frozen blueberries on top. Melt jelly in a saucepan over low heat; spoon over blueberries to glaze. Chill in the refrigerator until ready to serve.

Nutrition per serving