2 lbs. cream cheese, softened
1/2 c. whipping cream
6 eggs
1 1/2 c. sugar
3 tbsp. EACH flour, cornstarch
1 1/2 tbsp. vanilla extract
2 tbsp. lemon juice
1 c. sour cream
1/2 c. butter, melted
1 3/4 c. fresh blueberries
Graham cracker crumb crust (optional)
1 1/2 c. confectioners sugar (optional)

In a large bowl beat cheese, cream, eggs, sugar, flour, cornstarch, vanilla and juice until light and fluffy. Gently mix in sour cream, butter and blueberries. Pour into a 10-inch buttered springform pan. (If desired, line pan first with crumb crust.)

Bake in preheated 350 degree oven 1 hour. Turn oven off, open oven door and let cool in oven 1 hour. Refrigerate overnight. If desired, sprinkle with confectioners sugar before serving. Makes 12 generous servings.