1/2 cup vanilla wafer crumbs

1/2 cup finely chopped blanched almonds

1 ¼ cup granulated sugar, divided ( see directions )

3/4 cup granulated sugar, divided

1/4 cup butter or margarine, softened

3 large eggs

1/2 teaspoon vanilla extract

1/2 teaspoon almond extract

3 cups blueberries, fresh or frozen

8 ounces cream cheese

2 cups sour cream

3/4 cup granulated sugar, divided

2 large eggs

1 tablespoon lemon juice

Directions

1. Preheat oven to 350 F degrees.

2. In a mixing bowl, combine graham wafer crumbs, vanilla wafer crumbs, 1/4 cup of sugar and almonds.

3. Cut in butter using a pastry blender or a fork, until mixture is crumbly.

4. Press crumb mixture into an 11 inch x 1 1/2 inch spring-form pan.

5. In a separate small mixing bowl, beat together egg, vanilla and almond extract.

6. Drizzle mixture over crumb mixture in pan.

7. Bake in preheated 350 F oven for 8 to 10 minutes or until firmed and no longer shiny.

8. Remove from oven and let cool.

9. Spoon 3 cups of blueberries evenly over base.

10. Sprinkle 1/4 cup of sugar over the blueberries.

11. In a mixing bowl using an electric mixer, combine cream cheese, sour cream, 3/4 cup sugar, eggs and lemon juice and mix until well blended and smooth.

12.Pour cream cheese mixture over blueberries.

13. Bake in preheated 350 F oven for 1 to 1 1/4 hours or until center of cake is barely firm to the touch.

14. Remove cake from oven and immediately run a knife around inside rim to loosen cake; let cool on rack in pan.

Cover and refrigerate for 8 hours

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