2 eggs separated
¾ cup sugar
2 eight ounces packaged cream cheese, at room temperature to soften
1 teaspoon vanilla
Topping
8 ounce container of sour cream
4 tablespoons sugar
1 teaspoon vanilla
Beat egg yolks, sugar and cream cheese. Beat egg whites until stiff. Add 1 teaspoon vanilla, fold into yolk mixture. Butter bottom of round 8 to 9 inch cake pan or 9-inch pie plate. Sprinkle with graham cracker crumbs and shake around a bit. Pour in filling; bake one-half hour. Cover with sour cream topping mixture and bake five minutes more. Cool and cover with filling of your choice, whether it be a fresh blueberry creation or any other fruit concoction. If you do not have time, canned cherry pie filling will do.
Blueberry topping:
1 cup of blueberries
1 ½ teaspoons corn starch
¼ cup water
Cook over med. heat, stirring until almost pureed, then combine with ¼ cup sugar and ¼ cup water until sauce is thick. Stir continually Fold in 1 cup of blueberries. Cool slightly and spread on cheesecake.