Deluxe Blueberry Cheesecake
|Graham cracker crumbs||1 1⁄2 Cup (24 tbs)|
|Butter/Margarine||6 Tablespoon, melted, divided (1/4 Cup Plus 2 Tablespoons)|
|Ground cinnamon||1 1⁄2 Teaspoon|
|Cream cheese||24 Ounce, softened (3 Packages Of 8 Ounce Each)|
|Sugar||1 Cup (16 tbs)|
|Vanilla extract||1 Teaspoon, divided|
|Commercial sour cream||16 Ounce|
|Canned blueberry pie filling||21 Ounce (1 Can)|
Combine first 4 ingredients in a medium bowl; mix well.
Press into a 10-inch springform pan; set aside.
Beat cream cheese in a large bowl until light.
Gradually add 1 cup sugar, beating until fluffy.
Add eggs, one at a time, beating well after each addition.
Stir in 1/2 teaspoon vanilla.
Pour cream cheese mixture into prepared pan; bake at 375° for 25 to 35 minutes or until cheesecake is set.
Beat sour cream in a small bowl at medium speed of an electric mixer for 2 minutes.
Add 3 tablespoons sugar and remaining 1/2 teaspoon vanilla; beatl minute.
Spread over cheesecake.
Bake cheesecake at 500° for 5 to 8 minutes or until bubbly.
Remove from oven, and cool.
Gently spread pie filling over top.
Cover and refrigerate at least 8 hours.
Place cheesecake on a serving platter, and remove rim from springform pan before serving.