Blueberry Cheesecake

30 Nilla Wafers, crushed (about 1 cup)
1 cup plus 3 tablespoons sugar, divided
3 tablespoons butter, melted
5 pkg. (8 oz. each) Cream Cheese, softened
3 tablespoons flour
1 tablespoons vanilla
Grated peel from 1 medium lemon
1 cup Sour Cream
4 eggs
2 cups fresh blueberries

Preheat oven to 325 degrees if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix crumbs, 3 Tbsp. of the sugar and butter until well blended. Press firmly onto bottom of pan.

Beat cream cheese, remaining 1 cup sugar, flour, vanilla and lemon peel with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust; top with 2 cups of the blueberries.

Bake 1 hour 10 minutes to 1 hour 15 minutes or until center is almost set. Run small knife or spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate at least 4 hours before serving. Store leftover cheesecake in refrigerator. Makes 16 servings