Maple Blueberry Cheesecake

Combine graham cracker crumbs and butter.

Press 4 pounds, 8 ounces graham cracker mixture into bottom of sheet pan. Add collar.

Combine cream cheese, sugar and bread flour. Mix at first speed 1 minute, then third speed for 2 to 3 minutes, or until smooth.

Add eggs, sour cream and vanilla. Scrape down bowl. Mix 3 to 5 minutes.

Dredge blueberries in 1 ounce flour, fold into batter.

Spread 15 pounds batter evenly over graham cracker crust.

Bake at 280°F for 50 to 60 minutes, steam at a full 3 minutes initially. Steam again 3 times at 3 minutes after baking for 30 minutes. When checking doneness, gently shake the pan to see if batter jiggles very, very slightly. If it jiggles a lot, it’s not done. If it doesn’t jiggle at all, it’s overbaked.