Andrea’s Blueberry Cheesecake

Filling:
5 – 8ounce packages Cream Cheese (room temperature)
1 cup Sugar
2 Tbs Flour
6 Eggs
2 1/2 tsp Vanilla
1/2 cup Heavy Cream

Crust:
1 cup Flour
1/4 cup Sugar
1/4 cup Salted Butter (softened)

Topping:
2 cups frozen Blueberries, dry pack
1/2 cup Blueberry Jelly

The Crust:
In a bowl, combine the flour and sugar. With two forks, or a mixer, mix butter in until it forms pea-sized crumbs. Pat the mixture into a 10 inch spring form pan. Bake at 350 for 10 – 15 minutes (until browned).

The Filling:
Cream the cheese with a mixer, scraping the bowl with a spatula several times to ensure the cheese is fully creamed.

When the cheese is softened, add the sugar, flour, and vanilla. Beat until mixture is consistent. Add the heavy cream, and eggs, and beat until the mixture is smooth.

Pour the filling into the spring pan.

Bake for one hour at 300 degrees and until the middle doesn’t jiggle when nudged, and the top has slightly browned. Turn off oven. Remove cheese cake once oven has cooled (usually about 1/2 hour). Loosen the sides of the cheesecake from the pan with a small knife. Then remove the sides of the spring pan when cooled.

Note: To keep the Cheesecake from cracking it helps to put pour water into an empty pan on the bottom rack or underneath the spring form pan.

The Topping:
Place frozen blueberries on top of cake. Melt jelly and spoon over blueberries to glaze.

Chill until served.