This recipe is from my mother. It has won awards. My sister Susan entered it in her Girl Scout bake-off contest and it won first place!! Hey an award is an award. Although it was actually a cherry cheesecake, not blueberry. My son Jack loves blueberry topping so, we switched it up. But you still get a very rich and creamy cheesecake. The recipe is very interesting since you bake it for a short time at a high heat and then let it sit in the turned off oven for an hour an a half to set up Of course you can make your own graham cracker crust and put it in a spring form pan but I didn't want to be bothered with all of that. I instead opted for a prepared graham cracker pie crust since it's faster and easier.
1 lb. Philadelphia cream cheese (2 8 oz blocks)
1/2 cup sugar
1 teaspoon vanilla
3/4 cup sour cream
1 prepared graham cracker pie crust
1 can of blueberry Comstock pie filling (original recipe made with Cherry)
Preheat oven to 425 degrees (yes, 425). In a mixer blend all ingredients. Pour into crust. Bake for 20 minutes. Turn off heat and open oven door slightly. Let bake for an additional 1 1/2 hours. Cover top with Comstock pie filling of your choice. Refrigerate overnight (don't skip the refrigerating step. It needs to fully chill to be set).
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