SERVES: 6-8 (Yields 1 - 9 inch cake) | PREP TIME:
Combine crumbs, 2 tablespoons sugar and butter. Pat mixture into the bottom of a 9 inch pan. Mash cream cheese until soft and creamy. Gradually beat in sour cream, 3/4 cup sugar, vanilla and flour. Beat in eggs one at a time.
Pour mixture into crumb-lined pan. Bake in a preheated 325 degree F (165 degrees C) oven for 1 hour or until firm to the touch.
Cool and then remove cake from pan by loosening edges with a knife. Place blueberries on top of cake. Melt jelly and spoon over blueberries to glaze. Chill until ready to serve.