Ingredients

• 3/4 cup graham wafer crumbs
• 1/2 cup vanilla wafer crumbs
• 1/2 cup finely chopped blanched almonds
• 1 ¼ cup granulated sugar, divided ( see directions )
• 3/4 cup granulated sugar, divided
• 1/4 cup butter or margarine, softened
• 3 large eggs
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 3 cups blueberries, fresh or frozen
• 8 ounces cream cheese
• 2 cups sour cream
• 3/4 cup granulated sugar, divided
• 2 large eggs
• 1 tablespoon lemon juice

Directions

• Preheat oven to 350 F degrees.
• In a mixing bowl, combine graham wafer crumbs, vanilla wafer crumbs, 1/4 cup of sugar and almonds.
• Cut in butter using a pastry blender or a fork, until mixture is crumbly.
• Press crumb mixture into an 11 inch x 1 1/2 inch spring-form pan.
• In a separate small mixing bowl, beat together egg, vanilla and almond extract.
• Drizzle mixture over crumb mixture in pan.
• Bake in preheated 350 F oven for 8 to 10 minutes or until firmed and no longer shiny.
• Remove from oven and let cool.
• Spoon 3 cups of blueberries evenly over base.
• Sprinkle 1/4 cup of sugar over the blueberries.
• In a mixing bowl using an electric mixer, combine cream cheese, sour cream, 3/4 cup sugar, eggs and lemon juice and mix until well blended and smooth.
• Pour cream cheese mixture over blueberries.
• Bake in preheated 350 F oven for 1 to 1 1/4 hours or until center of cake is barely firm to the touch.
• Remove cake from oven and immediately run a knife around inside rim to loosen cake; let cool on rack in pan.