Categories: dessert

Ingredients

• 1 1/2 cups blueberries, frozen
• 1/2 cup butter, melted
• 1/2 tsp cinnamon
• 24 oz cream cheese, room temp
• 1 egg yolk
• 2 eggs, large
• 2 tbsp flour
• 1 3/4 cups graham cracker crumbs
• 1/4 cup milk
• 2 tbsp sour cream
• 1 cup sugar
• 1/3 cup pecans, toasted and chopped
• 1 tsp vanilla

Directions

1. for crust mix graham cracker crumbs, toasted pecans, butter, and cinnamon. Press into bottom of greased 9" springform pan. Line sides of pan with a strip of greased parchment paper.

2. for filling beat cream cheese, sugar, flour, and vanilla till smooth. add eggs and yolk, mix until just combined, stir in milk and sour cream.

3. pour filling onto crust in the paper lined 9" pan . Take blueberries, still very frozen, and throw into filling so they suspend themselves. In my opinion this is the best way to add blueberries without the batter turning purple and all the berries falling to the bottom. Push them in with your finger if they need to be submerged more.

4. bake at 375 for 35-40 min. done when the center is still a little wobbley but batter is set aroung the edge.

5. Refrigerate overnight after cooling on a rack.

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