Blueberry Cheesecake

Crust
60 vanilla wafers (Nilla cookies)
¹⁄₄ C. granulated sugar
1 stick butter, melted

Preheat oven to 350F. Place wafers in a large Ziploc bag and smash with rolling pin until you have a bag of dust.  Transfer crumbs to a medium size bowl and stir in sugar and melted butter.  Press the crumbs firmly into the spring form pan and up the sides.  Bake for 10 minutes or until edges are just starting to turn golden brown. Let cool completely on a wire rack before filling.

Filing
3 (8 ounce) blueberry flavor cream cheese, softened
¹⁄₂ C. sugar
3 Tb. all-purpose flour
¹⁄₂ tsp. salt
3 eggs
8 ounces sour cream
1 tsp. vanilla extract
1 zested lemon
2 C. blueberries
3 Tb. blueberry jam

Beat softened cream cheese and add sugar, flour and salt until blended. Add eggs, one at a time and blend.  Add sour cream, vanilla and lemon zest. Gently stir in blueberries. Pour mixture into cooled crust.  Top with blueberry jam and "cut in" to make swirls.  Bake at 325 degrees for approximately 50 minutes. (Cheesecake will be done when it still jiggles in the middle.) Turn off oven and let remain in oven with door open for 20 minutes. Remove and let cool. Cover and chill cheesecake in refrigerator.