Cheesecake for Mother's Day

David is always so sweet to make desserts that I like when it is a special occasion.  Last mother's day, he and Kate set to work making a cheese cake for me. 

They had such a fun time and you could tell that Kate was loving the time with her Daddy...

of course, she loved licking the batter, too!

 The cake was delicious.  There was a funny story to go with it, though.  David had gotten all the ingredients at the grocery store specifically for the cake, so he purchased extra eggs. 

After he finished making the cheesecake and had poured it into the pan, he looked over at the counter and asked "what are those eggs doing out on the counter?"  Ha!  Forgot to put the eggs in the cheesecake...so, we scraped the batter out and beat the eggs in.  It all turned out great! 

David even cooked the blueberries himself. 

Almond Crust
1 cup almond meal
1/2 cup crushed, slivered almonds
1/4 cup white sugar
1/4 teaspoon baking soda
1/4 teaspoon cinnamon
3 Tablespoons melted butter

Preheat oven to 350.  Whisk almond meal, almonds, sugar, baking soda and cinnamon in a bowl.  Stir in butter until moistened.  Pour into a springform pan and press firmly into the bottom.  Bake in oven for about 10 minutes (to set crust).

Blueberry Cheesecake
2 (8 oz) packages cream cheese, softened
1 cup sour cream
3/4 cup white sugar
1 teaspoon vanilla
2 tablespoons flour (used gluten free)
4 eggs

Decrease oven temperature to 325.  Beat cream cheese until soft.  Then beat in sour cream, sugar, vanilla and flour.  Beat in eggs one at a time.  Pour the mixture onto the set crust.  Place pan into preheated over and bake for 1 hour or until firm to the touch.

Blueberry Topping
2 cups frozen (or fresh) blueberries
1/8 cup sugar
2 teaspoons cornstarch.  

Put all ingredients into a saucepan and cook on the stove on medium high heat until it all thickens.  Pour over the cooked cheesecake and enjoy!