Blueberry Cheesecake

Mary Bartlett

ingredients

Crust

1 1/2 c. finely grated almonds
1/4 c. sugar
3 T. melted butter
1 T. flour

Cheesecake

3 large packages cream cheese
1 1/4 c. sugar
3 T. flour
1/2 t. salt
4 large eggs (add 1 at a time)
1 (8oz.) container sour cream
1 t. vanilla
1 T. lemon rind
1 1/2 c. blueberries (fresh or frozen)

Topping

1 c. whipping cream
2 t. sugar
2 T. sour cream

directions

Combine ingredients for crust and firmly pat down in 10-inch spring-form pan. Reserving the blueberries, combine ingredients for cheesecake in order given, mixing well after each addition. Pour into pan and sprinkle in blueberries. Push down blueberries until they are all covered with batter. Bake at 300 degrees for 1 hour 10 minutes. Let stand in oven for 30 minutes with door partially open. Let stand on counter 30 minutes before chilling. Chill overnight. Just before serving combine ingredients for topping and whip 2 minutes. Spread on top of cheesecake.