1 1/2 c. graham cracker crumbs
3/4 c. plus 1 tbsp. sugar
1/3 c. butter, melted
1 tsp. grated lemon peel
2 tsp. lemon juice
6 eggs, separated
3/4 tsp. cream of tartar
2 (8 oz.) pkgs. cream cheese
3 tbsp. flour
1 c. blueberries, pureed
1 1/2 tsp. vanilla, divided
1 c. sour cream
Additional blueberries
Thin lemon slices
Mint leaves (optional)

Combine crumbs, 1/4 cup sugar, butter, and lemon peel. Press firmly onto bottom sides of lightly greased 9 x 3 inch spring-form pan.

Beat egg whites with cream of tartar until foamy. Add 1/4 cup of the sugar, a tablespoon at a time, beating until sugar is dissolved and whites stand in stiff peaks.

In small bowl, beat cream cheese until fluffy. Add egg yolks and blend thoroughly. Stir together the remaining sugar and flour. Beat into cream cheese mixture. Add the blueberry puree, lemon juice, and 1/2 teaspoon vanilla. Beat on low speed until well blended. Gently, but thoroughly, fold cream cheese mixture into beaten egg whites. Pour into pan. Bake in preheated 350 degree oven for 35 minutes. Turn off heat and let cheesecake stand in oven 1 hour.

Combine sour cream, remaining sugar, and vanilla. Spread over cooled cheesecake. Refrigerate several hours or overnight. Remove rim of pan. Garnish with lemon slices, blueberries, and mint leaves, if desired.