Cake:

3 (8 oz.) cream cheese (room temperature)
1 1/4 c. sugar
3 tbsp. all-purpose flour
1/2 tsp. salt
4 large eggs
8 oz. carton sour cream
1 tsp. vanilla
1 tbsp. grated lemon rind
1 1/2 c. fresh or frozen blueberries
1 c. whipping cream*
2 tbsp. sour cream*
2 tsp. sugar*

*Or 1 carton Cool Whip and 1/4 cup sour cream.

Beat cream cheese until smooth. Combine and add 1 1/4 cups sugar, flour and salt. Add to cheese and beat. Add eggs 1 at a time. Add sour cream, vanilla and lemon rind. Gently stir in blueberries.

Bake at 300°F for 1 hour and 10 minutes or until firm in center. Turnoff oven and let cheese cake stand with oven door cracked 30 minutes. Remove from oven and cool on rack 30 minutes. Cover and chill 8 hours.

Beat whip cream at high speed until foamy. Gradually add 2 teaspoons sugar. Beat until peaks form. Fold in 2 tablespoons sour cream. Spread over cheese cake.

I had everything at room temperature and I used the Cool Whip with sour cream instead of the whip cream. I also used graham cracker crumb crust.

Crust:

Combine and press in 9-inch spring-form pan. Lightly grease pan. Can use graham cracker crust.