Preparation Steps

• Preheat oven to 325°F (160°C).
• In a medium bowl, mix graham cracker crumbs and melted butter until combined.
• Press crust mixture into the bottom of a 9-inch springform pan.
• Beat cream cheese and sugar with an electric mixer until smooth and creamy.
• Add eggs one at a time, beating well after each addition.
• Mix in sour cream and vanilla extract until blended.
• Fold in blueberries gently.
• Pour batter over the crust in the springform pan.
• Bake for 50 minutes or until the center is almost set.
• Turn off oven and leave cheesecake in oven for 1 hour to cool slowly.
• Remove from oven, run a knife around edges, and chill in refrigerator for at least 4 hours before serving.