Double Layer Cheesecake

Crust:
6 TB butter, melted
1 1/2 cups graham cracker crumbs
1/3 cup sugar
Melt butter in a glass bowl. Add crumbs and sugar and mix well. Pack down in pie plate or springform pan (I use one of the measuring cups to pack it down).
Bake at 375 for 7 mins (or less; it was over baked last time I did a homemade crust).

First layer:
1 8-oz. pkg. cream cheese, softened
3/4 cup sugar
2 eggs
1 tsp. vanilla

Second layer:
1 8-oz. container sour cream
1 tsp. vanilla
2 TB sugar

Preheat oven to 350 degrees. For first layer, beat cream cheese and sugar until creamy. Add eggs and beat well. Add vanilla. Pour into graham cracker crust. Bake for 30 mins or until golden. Remove from oven. Change heat to 450 degrees.

In a separate bowl, combine sour cream, vanilla and sugar for second layer and spread over top of first layer. Bake for 5 minutes more at 450 degrees.

Here's a good blueberry pie filling to go with it (thanks, Stacy!). Lately I prefer it without a sauce or with plain fresh berries instead. This amount is enough for 2 cheesecakes.

2 cups frozen blueberries
1/2 cup sugar
1/2 cup water
1/2 tsp lemon juice

Bring to a boil. Mix 1 1/2 T cornstarch in about 1/4 cup water and add to thicken. Return to boiling while stirring. (I've made it with other berries with varied amounts of sugar.)