Blueberry Cheesecake

This cheesecake is heavenly topped with fresh blueberries!


  • 1 cup graham cracker crumbs
  • 3⁄4 cup sugar, plus 2 tbsp., divided
  • 1⁄4 cup butter, melted
  • 2 packages cream cheese, 8 ounces each, softened
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • 2 tablespoons flour
  • 4 large eggs, beaten
  • 1⁄3 cup blueberry jelly
  • 2 cups blueberries


  • Preheat oven to 325°F.
  • In a pie pan, mix crumbs, 2 tablespoons sugar and butter. Tamp down evenly into pan.
  • Mix cream cheese, sour cream, sugar, vanilla and flour until smooth. Add in beaten eggs. Pour filling into pie pan. Bake for 1 hour. Cool completely.
  • In a small saucepan, heat jelly. Top pie with blueberries and gently drizzle the heated jelly over the top. Refrigerate until ready to serve.