In a large mixing bowl, beat the softened cream cheese until smooth.
Add sugar and vanilla, and beat again.
Add eggs one at a time, mixing gently after each addition.
Stir in sour cream and flour until just combined.
Pour the batter over the cooled crust.
Step 3: Bake the cheesecake
Place the springform pan in a water bath (wrap with foil to prevent leaks).
Bake for 50–60 minutes, or until the center is set but slightly jiggly.
Turn off oven, crack the door, and let the cheesecake cool inside for 1 hour.
Remove, then chill in the refrigerator for at least 4 hours, preferably overnight.
Step 4: Make the blueberry topping
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