Yield:  1 - 9 inch cake

Ingredients

• 1 cup graham cracker crumbs
• 2 tablespoons white sugar
• 1/4 cup melted butter
• 2 (8 ounce) packages cream cheese, softened
• 1 cup sour cream
• 3/4 cup white sugar
• 1 teaspoon vanilla extract
• 2 tablespoons all-purpose flour
• 4 eggs
• 2 cups frozen blueberries, dry pack
• 1/3 cup blueberry jelly

Directions

1. Combine crumbs, 2 tablespoons sugar and butter. Pat mixture into the bottom of a 9 inch springform pan.
2. Mash cream cheese until soft and creamy. Gradually beat in sour cream, 3/4 cup sugar, vanilla and flour. Beat in eggs one at a time.
3. Pour mixture into crumb-lined pan. Bake in a preheated 325 degree F (165 degrees C) oven for 1 hour or until firm to the touch.
4. Cool and then remove cake from pan by loosening edges with a knife. Place frozen blueberries on top of cake. Melt jelly and spoon over blueberries to glaze. Chill until ready to serve.
    

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