WHITE LAKE BLUEBERRY CHEESECAKE

FOR THE CHEESECAKE:
3 packages (8 ounce each) cream cheese, softened
1 1/2 cups sugar
4 eggs
1 (10-inch) graham cracker crust)
FOR THE TOPPING:
1 pint sour cream
1/2 cup sugar
1 teaspoon vanilla
2 cups fresh blueberries

Preheat oven to 350 degrees F.

Beat cream cheese and sugar together until creamy. Add eggs one at a time and beat well after each addition.

Pour into ready-made 10-inch graham cracker crust.

Bake at 350 degrees F for 45 minutes. Let cool 15 minutes before topping.

Raise oven temperature to 450 degrees F.

TO PREPARE THE TOPPING:
Mix together sour cream, 1/2 cup sugar, and vanilla. Fold in blueberries. Pour onto cheesecake.

Bake 450 degrees F for 10 minutes. Cool before serving.

Adapted from source: North Carolina Department of Agriculture