Blueberry Cheesecake from Cooking Light

you would never know this is reduced fat and lower calories...we love it..

• Ready In: 1 hr 55 mins
• Serves: 14-16

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

Directions

1. 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 --
2. bake at 350* for 5 minutes.
3. remove from oven and set aside to cool --
4. beat cream cheese at medium speed with mixer till smooth --
5. combine 1 cup sugar, flour, salt -- add to creamed cheese mixture -- beat till blended.
6. add 8 oz sour cream, vanilla and lemon rind -- beat just until blended.
7. gently stir in blueberries, and pour mixture into the pan --
8. bake at 300* for 1 hour and 10 minutes or center is firm.
9. turn off oven and let cheesecake stand in oven with door open.for 30 minutes.
10. cover cheesecake and chill for 8 hours.
11. release sides of pan.stir together whipped topping and sour cream.
12. spread over cheesecake.