Categories: pie- cobbler -cheesecake- tart

Ingredients

• 1 1/2 cups finely ground almonds
• 1/4 cup sugar
• 3 Tbsp. butter, softened
• 1 Tbsp. all-purpose flour
• 3 (8oz) pkg. cream cheese, softened
• 1 1/4 cups sugar
• 3 Tbsp. all-purpose flour
• 1/4 tsp. salt
• 4 large eggs
• 1 (8oz.) container sour cream
• 1 tsp. vanilla extract
• 1 Tbsp. grated lemon rind
• 1 1/2 cups fresh or frozen blueberries
• 1 cup whipping cream
• 2 tsp. sugar
• 2 Tbsp. sour cream
• Garnishes: blueberries, lemon rind strips

Directions

1. Combine first 4 ingredients in a small bowl. press mixture into bottom and 1 1/2 inches up sides of a lightly greased 9-inch springform pan; set aside.
2. Beat cream cheese ar medium speed with an electric mixer until smooth. Combine 1 1/4 cups sugar, 3 Tbsp. flour and salt. Add to cream cheese, beating, until blended.
3. Add eggs, 1 at a time, beating well after each addition. Add 8 oz. container sour cream, beating until blended.
4. Bake at 300 degrees for 1 hour and 10 minutes or until center is firm. Turn off oven. let cheesecake stand in oven, with door partially open, 30 minutes.
5. Remove cheesecake form oven, cool in pan on a wire rack 30 minutes. Cover and chill 8 hours. Release sides of pan.
6. Beat whipping cream at high speed until foamy; gradually add 2 tsp. sugar, beating until stiff peaks form. Fold in 2 Tbsp. sour cream Spread over cheesecake, and garnish, if desired;

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