8 (6 oz.) cream cheese
6 eggs
1 1/2 c. sugar
1 tsp. vanilla
1 c. sour cream

Place all ingredients in mixing bowl and beat for 20 minutes. Pour into spring form pan. Place pan in larger pan with 1 to 1 1/2 inch water in bottom of pan. Bake for 1 hour at 350 degrees. Shut off oven and leave cake in oven overnight. Before serving, top cake with Comstock blueberry topping or sprinkle confectioners' sugar on top.