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1
Position rack in center of oven and preheat to 375F.
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2
Wrap outside of 10-inch-diameter springform pan with heavy-duty foil.
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3
Combine all ingredients in processor.
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4
Blend using on/off turns just until crumbs are moist.
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5
Press crumb mixture firmly onto bottom and 2 inches up sides of prepared pan.
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6
Bake until crust begins to brown, about 8 minutes.
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7
Transfer crust to rack and cool.
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8
Maintain oven temperature.
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9
Using electric mixer, beat cream cheese and sugar in large bowl until will blended.
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10
Beat in flour.
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11
Add eggs 1 at a time, beating just until combined.
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12
Beat in sour cream, milk and vanilla.
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13
Pour filling into crust.
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14
Place springform pan in large roasting pan.
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15
Pour enough hot water into roasting pan to come 1 inch up sides of pan.
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16
Bake cheesecake until just set in center and top is slightly puffed and golden brown, about 1 hour.
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17
Turn off oven; keep door closed.
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18
Let cheesecake stand in oven 1 hour.
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19
Remove cheesecake from roasting pan.
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20
Refrigerate until cold, at least 6 hours.
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21
Cover; refrigerate overnight.
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22
Stir blueberry spread in large skillet over low heat until melted.
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23
Remove from heat.
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24
Add blueberries; toss to coat.
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25
Spoon blueberry mixture over top of cake, spreading evenly.
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26
Chill until cold, at least 1 hour and up to 4 hours.
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27
Run small sharp knife around sides of cake to loosen.
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28
Release pan sides.
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29
Transfer cake to platter.
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30
Cut into wedges.
