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Delicious Blueberry Cheesecake

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  • In a mixing bowl, combine ingredients for crust; stir. Press firmly in the bottom and 1 inch up the sides of a 10-inch springform pan. Chill.
  • Preheat oven to 300°F. In a mixing bowl, beat cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Add sour cream and vanilla, beating at low speed until smooth. Pour 1 cup blueberries over crust in prepared pan. Pour cheesecake batter over blueberries.
  • Bake for 1-1/2 hours; turn oven off. Leave in oven with door closed for 4 hours. Remove cheesecake from oven. Gently run a knife around the rim of the pan to release sides. Cool completely in the pan on a wire rack. Cover and chill for 8 hours.
  • In a small saucepan, combine peach preserves and blueberries for topping over medium-high heat on stovetop. Cook for 5 minutes, stirring often. Remove sides of pan before serving. Top with peaches and blueberry topping.


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