Blueberry Cheesecake

1/4 c. graham cracker crumbs
3/4 c. ground pecans
1/3 c. sugar
6 Tbsp. melted butter
3 (8 oz. each) pkg. Cream cheese
3 eggs
3/4 c. sugar
1 c. sour cream
1 1/2 tsp. vanilla
1 can blueberry fruit filling

Mix graham cracker crumbs, pecans, 1/3 cup sugar and butter in a 9-inch spring-form pan; pat firmly on bottom and 3/4-inch up side of pan. In separate pan beat 3/4-cup sugar, sour cream and vanilla. Pour into crust. Spoon 1/2-cup blueberry fruit filling over cheese mixture in dollops. Swirl with knife. Bake cheesecake at 350 degrees until set in the middle, about 1 hour. Turn off oven; let cheesecake cool in oven with door ajar. Refrigerate until chilled. Spoon remaining blueberry fruit filling over cheesecake or serve as a sauce. Makes 16 servings.

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