-
1
Preheat an oven to 325F Lightly butter a rosette cake pan with a removable bottom.
-
2
Cover the outside with aluminum foil, shiny side out.
-
3
In a bowl, stir together the cookie crumbs, the 1 Tbs.
-
4
sugar and the butter until well blended.
-
5
Press the crumb mixture into the bottom and 1/2 inch up the sides of the prepared pan.
-
6
Refrigerate until ready to use.
-
7
In the bowl of an electric mixer fitted with the flat beater, beat the cream cheese on high speed until smooth and creamy, 3 to 5 minutes.
-
8
Reduce the speed to low, gradually add the 2 cups sugar and continue beating, occasionally scraping down the sides of the bowl, until smooth, 2 to 3 minutes.
-
9
Beat in the eggs one at a time, beating well after each addition and occasionally scraping down the sides of the bowl, until the mixture is smooth and creamy, 2 to 3 minutes more.
-
10
Pour the filling into the prepared pan, spreading the mixture evenly to the edges.
-
11
Scatter 1 cup of the blueberries over the top and bake until the filling is just set (it will still be a little loose in the center), about 1 hour and 20 minutes.
-
12
Transfer the pan to a wire rack and let the cheesecake cool to room temperature, at least 1 hour.
-
13
Refrigerate until chilled, at least 4 hours, before serving.
-
14
To serve, unmold the cheesecake and set it on a cake stand.
-
15
Garnish with the remaining 2 cups blueberries.
