Crush crackers until fine. Add sugar, cinnamon and butter. Mix well and line bottom and sides of springform pan.
Filling: 6 eggs, separated 1 pound cream cheese 1 pint sour cream 1 tsp vanilla 3 tbs flour, heaping 1 cup sugar juice from 1/2 lemon
Beat egg whites until stiff, adding a little bit of sugar to keep stiff. Beat egg yolks until thick, add cream cheese, sour cream, sugar, flour, vanilla and lemon. Add egg whites. Pour into prepared cracker shell.
Sauce: 1/2 cup sugar salt 1 pint blueberries 1 tsp grated lemon rind 2 tsp cornstarch 1/2 cup water 1 tbs lemon juice
Combine sugar, cornstarch and salt. Stir in water, add berries and bring to a boil. Simmer until thickened and clear. Remove from heat and add lemon and rind. At this time, swirl blueberry sauce through cheesecake batter, making a marble effect. Save some sauce for topping. Once you have finished swirling sauce into the batter, bake at 300F for 1 hour. (Don't peek!) Turn off oven and let cake sit in closed oven for 1 more hour. Open door a crack and let set for 1/2 hour more. Top with remaining sauce and serve.
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