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

Crushed graham crackers or biscuit of your choice (1 cup) | Powdered white sugar (3/4TH cup) | Melted butter (1/4 cup) | Softened cream cheese ( 8 ounces) | Sour cream (1 cup) | Vanilla extract (1 tsp) | All-purpose flour (2 tbsp) | Eggs (4) | Frozen blueberries (2 cups) | Blueberry jelly (1/3 cup)