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Ingredients

1 cup graham cracker crumbs 2 tablespoons white sugar ¼ cup melted butter 2 (8 ounce) packages cream cheese, softened 1 cup sour cream ¾ cup white sugar 1 teaspoon vanilla extract 2 tablespoons all-purpose flour 4 eggs 2 cups frozen blueberries, dry pack ⅓ cup blueberry jelly

Nutrition Info

356.2 calories carbohydrate: 31.9 g cholesterol: 121.7 mg fat: 23.4 g fiber: 1 g protein: 6.3 g saturatedFat: 13.8 g servingSize: - sodium: 216.4 mg sugar: 23.5 g transFat: : - unsaturatedFat: : -

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

1 - 9 inch cake

Can be made any time of the year, thanks to frozen blueberries.