Blueberry Cheesecake from Cooking Light

• graham cracker crumbs↗1 cup
• butter, softened↗3 tablespoons
• sugar↗1 tablespoon
• nonstick cooking spray
• cream cheese, softened↗16 ounces
• fresh blueberries↗1 1⁄2 cups
• light sour cream↗1⁄4 cup
• sugar↗1 cup
• flour↗3 tablespoons
• salt↗1⁄2 teaspoon
• large eggs↗2
• large egg whites↗2
• light sour cream↗8 ounces
• vanilla extract↗1 teaspoon
• grated lemon zest1 tablespoon
• cup fat-free cool whip, thawed1

Step-by-step instructions

1. 1

   combine graham cracker crumbs, melted butter and 1 tbls sugar.in a small bowl, press mixture on bottom and 1 1/2" up sides of 9" springform pan -- which has been coated with non stick spray --

2. 2

   bake at 350* for 5 minutes.

3. 3

   remove from oven and set aside to cool --

4. 4

   beat cream cheese at medium speed with mixer till smooth --

5. 5

   combine 1 cup sugar, flour, salt -- add to creamed cheese mixture -- beat till blended.

6. 6

   add 8 oz sour cream, vanilla and lemon rind -- beat just until blended.

7. 7

   gently stir in blueberries, and pour mixture into the pan --

8. 8

   bake at 300* for 1 hour and 10 minutes or center is firm.

9. 9

   turn off oven and let cheesecake stand in oven with door open.for 30 minutes.

10. 10

    cover cheesecake and chill for 8 hours.

11. 11

    release sides of pan.stir together whipped topping and sour cream.

12. 12

    spread over cheesecake.