Blueberry Cheesecake from Cooking Light

Ingredients

• 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

Directions

1. 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. 2

   bake at 350* for 5 minutes.

3. 3

   remove from oven and set aside to cool --

4. 4

   beat cream cheese at medium speed with mixer till smooth --

5. 5

   combine 1 cup sugar, flour, salt -- add to creamed cheese mixture -- beat till blended.

6. 6

   add 8 oz sour cream, vanilla and lemon rind -- beat just until blended.

7. 7

   gently stir in blueberries, and pour mixture into the pan --

8. 8

   bake at 300* for 1 hour and 10 minutes or center is firm.

9. 9

   turn off oven and let cheesecake stand in oven with door open.for 30 minutes.

10. 10

    cover cheesecake and chill for 8 hours.

11. 11

    release sides of pan.stir together whipped topping and sour cream.

12. 12

    spread over cheesecake.