Contests

Ingredients

• 2 cups graham wafer crumbs
• 2/3 cup melted butter or margarine
• 24 ounces Philadelphia Cream Cheese
• 1 cup granulated sugar
• 3 eggs
• 2/3 cup sour cream
• 1 tablespoon blueberry maple syrup (can use regular maple)
• 2 cups fresh blueberries
• 2 fresh peeled and chopped nectarines
• 1/2 cup white flour
• 1/2 cup quick rolled oats
• 1/2 cup packed brown sugar
• 1/4 cup butter or margarine
• 1/2 teaspoon Cinnamon

Directions

1. Preheat oven at 350 degrees
2. Combine melted butter with graham wafer crumbs and press into the bottom of a 10 inch springform pan and set aside
3. Beat together cream cheese until smooth. Works best if it's at room temperature.
4. Add sugar gradually - about one third at a time
5. Add room temperature eggs to cream cheese mixture (one at a time).
6. Add maple syrup and blend into mixture - do not overmix, just mix until well blended together
7. Fold in blueberries and chopped nectarines to cream cheese mixture
8. Pour mixture into the springform pan over top of the graham wafer crust
9. In a small bowl, combine flour, oatmeal, brown sugar and cinnamon. Mix well
10. Add butter to the flour, oatmeal, brown sugar mixture - it should blend ingredients together and hold it all together like a crumbly mixture
11. Sprinkle crumbly mix over top of the cream cheese filling - should cover all of it
12. Bake in oven at 350 for 50-60 minutes - until the crumbs are nicely browned and crisp. Once it's well browned, turn oven off, crop oven door and let it cool in the oven for 2-3 hours then refrigerate for 4 hours or overnight
13. Remove side of pan after it's been refrigerated and you can garnish with a bit of whip cream, blueberries and nectarine slice