Cheese Cake

INGREDIENTS:

Crust:
2 cups finely ground graham crackers (~30 squares)
1/2 teaspoon ground cinnamon
1 stick unsalted butter (melted)

Filling:
3 eggs
1 pound cream cheese
1 pint sour cream
1 cup sugar
lemon zest (1 lemon)
1 teaspoon vanilla extract

Warm Lemon Bluberries:
1 pint blueberries
1 lemon
2 tablespoons sugar

INSTRUCTIONS:

1. Preheat the oven to 325F
2. Crust:
   1. In a mixing bowl. combine all ingredients
   2. Oil bottom and sides of an 8 inch springform pan
   3. Pour mixture into pan and press dow
   4. Form 1 ince up sides
   5. Refrigerate for 10 minutes
3. Filling:
   1. In a mixer bowl beat the cream cheese until smooth
   2. Add eggs and continue to beat slowly
   3. Slowly add sugar and beat for another 2 minutes
   4. Add sour cream, lemon zest, vanilla
   5. Pour the filling into the pan
   6. Cover pan with aluminum foil
   7. Place the pan in a large roasting pan and pour boiling water on the sides (half height)
   8. Bake for 45 minutes
   9. Cool in pan for 30 minutes
   10. Cool in regrigerator for another 4 hours
4. Warm Lemon Bluberries:
   1. Add all ingredients to a small saucepa
   2. Simmer over medium heat for 5 minutes
   3. Let cool before spreading on cheesecake