1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter, melted
16 oz cream cheese, softened
3/4 cup sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
2 large eggs
1 cup fresh blueberries
2 tablespoons sugar
Preheat your oven to 350°F (180°C).
In a medium bowl, mix together the graham cracker crumbs,
sugar, and melted butter until well combined. Press the mixture into the bottom of a 9-inch springform pan.
In a large bowl, beat the cream cheese until smooth.
Add the sugar, flour, and vanilla extract and mix until well combined. Add the eggs, one at a time, mixing well after each addition.
Gently fold in the blueberries. Pour the mixture over the crust in the springform pan.
Bake the cheesecake for 45-50 minutes, or until the edges are set but the center is still slightly jiggly.
Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight.
Just before serving, sprinkle the top of the cheesecake with the additional 2 tablespoons of sugar. Cut the cheesecake into slices and serve chilled.