Blueberry Cheesecake

This blueberry cheesecake is rich, dense, and crowned with a glossy ForYou® blueberry topping that does most of the visual work. Bake it the day before — cheesecake always tastes better after a night in the fridge. Slice it cleanly with a hot knife and serve to applause.

• 1 C. graham cracker crumbs
• 2 T. white sugar
• 1/4 C. melted butter
• 2 (8 oz) packages cream cheese, softened
• 1 C. sour cream
• 3/4 C. white sugar
• 1 tsp. vanilla extract
• 2 T. all-purpose flour
• 4 eggs
• 2 C. For You® Blueberries
• 1/3 C. blueberry jelly

1. Combine crumbs, 2 tablespoons sugar and butter. Pat mixture into the bottom of a 9 inch pan. 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.
2. Pour mixture into crumb-lined pan. Bake in a preheated 325°F (165°C) oven for 1 hour or until firm to the touch.
3. Cool and then remove cake from pan by loosening edges with a knife. Place blueberries on top of cake. Melt jelly and spoon over blueberries to glaze. Chill until ready to serve.