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
