• 1 3/4  cups  vanilla-wafer crumbs
• 1/3  cup  sugar
• 5   tablespoons  butter, melted

• 3  (8-ounce) packages  cream cheese, softened
• 1  cup  sugar
• 4    large eggs
• 1  (16-ounce)  container sour cream
• 3  teaspoons  vanilla extract
• 1  cup  fresh blueberries, washed and dried

• 1/2  cup  peach preserves
• 3  cups  fresh blueberries, washed and dried
• 2  cups  sliced peaches

1.

In a mixing bowl, combine ingredients for crust; stir. Press firmly in the bottom and 1 inch up the sides of a 10-inch springform pan. Refrigerate.

2.

Preheat oven to 300 degrees F.

3.

In a mixing bowl, beat cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Add sour cream and vanilla, beating at low speed until smooth.

4.

Pour 1 cup blueberries over crust in prepared pan. Pour cheesecake batter over blueberries.

5.

Bake for 1 1/2 hours; turn oven off. Leave in oven with door closed for 4 hours.

6.

Remove cheesecake from oven. Gently run a knife around the rim of the pan to release sides. Cool completely in the pan on a wire rack. Cover and refrigerate for 8 hours.

7.

In a small saucepan, combine peach preserves and blueberries for topping over medium-high heat. Cook for 5 minutes, stirring often.

8.

Remove sides of pan before serving. Top with peaches and blueberry topping.