Philadelphia Blueberry Crown Cheesecake

Delicious cheesecake!!

Preheat oven to 325 degrees if using a silver 9-inch springform pan.

Mix crumbs , 3 tablespoons of the sugar and butter until well blended.

Press firmly onto bottom of pan.

Beat cream cheese , remaining 1 cup sugar , flour , vanilla and lemon peel with electric mixer on medium speed until well blended.

Add sour cream.

Mix well.

Add eggs , 1 at a time , beating on low speed after each addition until just blended.

Pour over crust.

Top with 2 cups of the blueberries.

Bake 1 hour 10 minutes to 1 hour 15 minutes or until center is almost set.

Run small knife or spatula around rim of pan to loosen cake.

Cool before removing rim of pan.

Refrigerate at least 4 hours before serving.

Store leftover cheesecake in refrigerator.

vanilla wafers, sugar, butter, philadelphia cream cheese, flour, vanilla, lemon, zest of, sour cream, eggs, fresh blueberries