Ingredients

1. 1 cup graham cracker crumbs
2. ¼ cup melted butter
3. 2 tablespoons white sugar
4. 2 (8 ounce) packages cream cheese, softened
5. 1 cup sour cream
6. ¾ cup white sugar
7. 2 tablespoons all-purpose flour
8. 1 teaspoon vanilla extract
9. 4 large eggs
10. 2 cups frozen blueberries, dry pack
11. ⅓ cup blueberry jelly

Directions

1. Preheat the oven to 325 degree F (165 degrees C).
2. Mix graham crumbs, melted butter, and 2 tablespoons sugar in a bowl until well combined. Pat mixture into the bottom of a 9-inch springform pan.
3. Mash cream cheese in a mixing bowl until soft and creamy. Gradually beat in sour cream, 3/4 cup sugar, flour, and vanilla. Beat in eggs, one at a time. Pour mixture into the crumb-lined pan.
4. Bake in the preheated oven until firm to the touch, about 1 hour.
5. Place baked cheesecake in the refrigerator until thoroughly chilled, about 4 hours.
6. Remove cheesecake from the pan by loosening the edges with a knife and opening the springform latch. Transfer to a serving platter. Place frozen blueberries on top. Melt jelly in a saucepan over low heat; spoon over blueberries to glaze. Chill in the refrigerator until ready to serve.