Add sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each addition until just blended.
05Pour over crust; top with 2 cups of the blueberries.
06Bake 1 hour 10 minutes to 1 hour 15 minutes or until center is almost set. Run small knife or spatula around rim of pan to loosen cake; cool before removing rim of pan.
07Refrigerate at least 4 hours before serving. Store leftover cheesecake in refrigerator.