Blueberry Cheesecake From Cooking Light

Total Time: 1 hr 55 mins Preparation Time: 30 mins Cook Time: 1 hr 25 mins

Ingredients

• Servings: 14
• 1 cup graham cracker crumbs
• 3 tablespoons butter, softened
• 1 tablespoon sugar
• nonstick cooking spray
• 16 ounces cream cheese, softened
• 1 1/2 cups fresh blueberries
• 1/4 cup light sour cream
• 1 cup sugar
• 3 tablespoons flour
• 1/2 teaspoon salt
• 2 large eggs
• 2 large egg whites
• 8 ounces light sour cream
• 1 teaspoon vanilla extract
• 1 tablespoon grated lemon zest
• 1 cup fat-free cool whip, thawed

Recipe

• 1 combine graham cracker crumbs, melted butter and 1 tbls sugar.in a small bowl, press mixture on bottom and 1 1/2" up sides of 9" springform pan -- which has been coated with non stick spray --
• 2 bake at 350* for 5 minutes.
• 3 remove from oven and set aside to cool --
• 4 beat cream cheese at medium speed with mixer till smooth --
• 5 combine 1 cup sugar, flour, salt -- add to creamed cheese mixture -- beat till blended.
• 6 add 8 oz sour cream, vanilla and lemon rind -- beat just until blended.
• 7 gently stir in blueberries, and pour mixture into the pan --
• 8 bake at 300* for 1 hour and 10 minutes or center is firm.
• 9 turn off oven and let cheesecake stand in oven with door open.for 30 minutes.
• 10 cover cheesecake and chill for 8 hours.
• 11 release sides of pan.stir together whipped topping and sour cream.
• 12 spread over cheesecake.