Blueberry Cheesecake From Cooking Light - cooking recipe

Ingredients

1 cup graham cracker crumbs
3 tablespoons butter, softened
1 tablespoon sugar
nonstick cooking spray
16 ounces cream cheese, softened
1 1/2 cups fresh blueberries
1/4 cup light sour cream
1 cup sugar
3 tablespoons flour
1/2 teaspoon salt
2 large eggs
2 large egg whites
8 ounces light sour cream
1 teaspoon vanilla extract
1 tablespoon grated lemon zest
1 cup fat-free cool whip, thawed

Preparation

combine graham cracker crumbs, melted butter and 1 tbls sugar.in a small bowl, press mixture on bottom and 1 1/2\" up sides of 9\" springform pan -- which has been coated with non stick spray --
bake at 350* for 5 minutes.
remove from oven and set aside to cool --
beat cream cheese at medium speed with mixer till smooth --
combine 1 cup sugar, flour, salt -- add to creamed cheese mixture -- beat till blended.
add 8 oz sour cream, vanilla and lemon rind -- beat just until blended.
gently stir in blueberries, and pour mixture into the pan --
bake at 300* for 1 hour and 10 minutes or center is firm.
turn off oven and let cheesecake stand in oven with door open.for 30 minutes.
cover cheesecake and chill for 8 hours.
release sides of pan.stir together whipped topping and sour cream.
spread over cheesecake.