Uncle Bill's Blueberry Cream Cheesecake

DIRECTIONS

• Preheat oven to 350 degrees F.
• In a large mixing bowl, combine flour, finely chopped almonds, 1/4 cup sugar and baking powder.
• Using a pastry blender, cut in butter until mixture is crumbly.
• In a separate bowl, beat together egg, vanilla and almond extract.
• Drizzle egg mixture over crumbly flour mixture and mix until egg mixture is just incorporated and the mixture is still crumbly.
• Press mixture evenly over the bottom of an 11" x 1 1/2" spring form pan.
• Bake in preheated 350 F oven for 8 to 10 minutes or until surface is no longer shiny.
• Remove from oven and let cool.
• Spoon 3 cups of blueberries evenly over baked base.
• Sprinkle remainder of 1/4 cup of sugar over the blueberries.
• FILLING: In a mixing bowl using an electric mixer, combine cream cheese, sour cream, 3/4 cup of sugar, eggs and lemon juice and mix until smooth.
• Pour cream cheese mixture over blueberries.
• Bake in preheated 350 F oven for 1 to 1 1/4 hours or until center of cake is barely firm to the touch.
• Remove cake form oven and immediately run a knife around inside of rim to loosen cake.
• Let cool.
• Cover and refrigerate for at least 8 hours.
• SAUCE: Puree' 1 cup of blueberries in a blender.
• In a small saucepan, combine blueberry puree' and sugar and cook over medium-high heat just long enough to dissolve sugar, about 3 to 4 minutes.
• Add lemon juice, mix well and let cool.
• TO SERVE: Remove sides from spring form pan.
• Cut cheesecake into wedge slices.
• Pour some blueberry sauce on each serving plate.
• Place a piece of cheesecake in pool of sauce, then spoon more sauce over cheesecake.
• If using frozen blueberries, make sure they are thawed, drained and patted dry with paper toweling.