For crust:
2 1/3 cups graham cracker crumbs
1/2 cup [1 stick] unsalted butter, melted
1/4 cup sugar

For filling:
4, 8-ounce packages cream cheese, room temperature
1 1/2 cups sugar
1/4 cup all purpose flour
5 large eggs
16-ounce container sour cream
1/4 cup milk
1 tablespoon vanilla extract

For topping:
1/3 cup Polaner brand All-Fruit blueberry spread
2, 6-ounce baskets fresh blueberries or 12-ounce package frozen blueberries, thawed, drained

Make crust:
Position rack in center of oven and preheat to 375°F.
Wrap outside of 10-inch-diameter springform pan with heavy-duty foil. Combine all ingredients in food processor. Blend using on/off turns just until crumbs are moist. [Or process in a bowl with a pastry blender or two knives]. Press crumb mixture firmly onto bottom and 2 inches up sides of prepared pan. Bake until crust begins to brown, about 8 minutes. Transfer crust to rack and cool. Maintain oven temperature.

Make filling:
Using electric mixer, beat cream cheese and sugar in large bowl until will blended. Beat in flour. Add eggs 1 at a time, beating just until combined. Beat in sour cream, milk and vanilla. Pour filling into crust.

Place springform pan in large roasting pan. Pour enough hot water into roasting pan to come 1 inch up sides of pan. Bake cheesecake until just set in center and top is slightly puffed and golden brown, about 1 hour. Turn off oven; keep door closed. Let cheesecake stand in oven 1 hour. Remove cheesecake from roasting pan. Refrigerate until cold, at least 6 hours. Cover; refrigerate overnight.

Make topping:
Stir blueberry All-Fruit in large skillet over low heat until melted. Remove from heat. Add blueberries; toss to coat. Spoon blueberry mixture over top of cake, spreading evenly. Chill until cold, at least 1 hour and up to 4 hours.
Run small sharp knife around sides of cake to loosen. Release pan sides.

Transfer cake to platter. Cut into wedges. 

From tomsaaristo.com