1-1/2 cups graham cracker crumbs
1/3 cup margarine, melted
3 (8-ounce) packages tofutti cream cheese
1-1/4 cups sugar
3 tablespoons flour
1 cup tofutti sour cream
1 teaspoon vanilla
1-1/2 cups blueberries
1 cup pareve whip
2 teaspoons sugar
2 tablespoons tofutti sour cream
Extra blueberries for garnish
Preheat oven to 350 degrees. Mix together graham cracker crumbs and melted margarine and press into bottom and slightly up sides of a 9-inch spring form pan. Bake for 8 to 10 minutes. Cool on wire rack. Reduce oven to 300 degrees. Beat together tofutti cream cheese and sugar until fluffy. Beat in flour, then eggs, one at a time. Add tofutti sour cream and vanilla. Gently stir in blueberries. Pour batter into crust and bake for about 1 hour an 10 minutes. Remove from oven and set on wire rack. Cool for after 30 minutes; run knife around sides to loosen. Cool completely, cover and chill for at least 8 hours.
Beat pareve whip until stiff peaks form, gradually adding the 2 teaspoons sugar. Fold in the 2 tablespoons tofutti sour cream and spoon over cheesecake. Garnish with blueberries, if desired.