Ingredients

Instructions

  1. Preheat oven to 325 degrees if using a silver 9-inch springform pan (or to 300 degrees is using a dark nonstick 9-inch springform pan).
  2. Mix crumbs, 3 tablespoons of the sugar and butter until well blended. Press firmly onto bottom of pan.
  3. Beat cream cheese, remaining 1 cup sugar, flour, vanilla and lemon peel with electric mixer on medium speed until well blended.
  4. Add sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each addition until just blended.
  5. Pour over crust; top with 2 cups of the blueberries.
  6. Bake 1 hour 10 minutes to 1 hour 15 minutes or until center is almost set. Run small knife or spatula around rim of pan to loosen cake; cool before removing rim of pan.
  7. Refrigerate at least 4 hours before serving. Store leftover cheesecake in refrigerator.