Preheat oven to 425 degrees. Prepare pie shell. Spread half of blueberry jam in bottom; set rest of jam aside. Bake shell for 15 minutes or just until crust is golden brown. Remove from oven. Reduce oven temperature to 350 degrees. In a small bowl, beat cream cheese, sugar, eggs and vanilla until smooth. Pour over hot blueberry jam; bake for 25 minutes. Filling will be slightly soft in the center. Cool completely on wire rack. Before serving, spoon sour cream around edges of pie. Fill with remaining jam.

Yield: 8 servings

From: "All That Jam"