Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 1/2 cups fresh blueberries
- 1/2 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/4 cup old-fashioned oats
- 1/4 cup cold butter, cubed
Instructions
- Preheat oven to 325°F (160°C). Mix graham cracker crumbs and melted butter; press into the bottom of a 9-inch springform pan. Bake for 10 minutes.
- In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla. Mix in sour cream.
- Pour filling over crust. Scatter blueberries on top of the batter.
- In a bowl, combine flour, brown sugar, oats, and cold butter; crumble over the batter.
- Bake for 50-60 minutes until set. Cool completely, then refrigerate for at least 4 hours before serving.
Notes
Ensure cheesecake is fully cooled before refrigerating to prevent cracking. For added flavor, fold blueberries into the batter instead of placing on top.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Method: Baking, No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 480 Kcal
- Sugar: 32g
- Sodium: 290mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 110mg