Ingredients:
— 1 1/2 cups graham cracker crumbs
— 1/4 cup granulated sugar
— 6 tablespoons unsalted butter, melted
— 16 ounces cream cheese, softened
— 1/2 cup sour cream
— 1/2 cup granulated sugar
— 2 tablespoons all-purpose flour
— 1 teaspoon vanilla extract
— 2 large eggs
— 1 1/2 cups fresh blueberries
Instructions:
1. Preheat oven to 350°F. Grease a 9-inch springform pan with nonstick cooking spray.
2. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until well mixed.
3. Press mixture firmly onto the bottom of the prepared springform pan. Refrigerate for 10 minutes.
4. In a large bowl, beat the softened cream cheese and sour cream with an electric mixer on medium speed until smooth and creamy.
5. Add sugar, flour, and vanilla extract. Mix until well combined.
6. Add eggs, one at a time, beating well after each addition.
7. Fold in the blueberries.
8. Pour the mixture into the prepared crust.
9. Bake in preheated oven for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
10. Remove from oven and let cool to room temperature.
11. Chill in the refrigerator for at least 2 hours before serving.
Optional: Garnish with additional fresh blueberries and whipped cream before serving.
Dr. Sarah Smith is a blueberry expert and author of BlueberryExpert.com. She has been growing and studying blueberries for over 20 years. Her research has focused on the different varieties, growing techniques, and nutritional content of blueberries. She is passionate about helping people to grow their own healthy blueberries and has been a leader in the industry for many years.Dr. Sarah Smith
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