Pour the cheesecake batter into a 13” X 9”deep oven proof pan and bake for 90 minutes or until set. Let cool and refrigerate for at least 4 hours.
Scoop out 2 tablespoon portions of cheesecake.
Combine the flour and cinnamon in one bowl. In another bowl mix together the egg and milk. In a third bowl combine the graham cracker and corn flake crumbs. Bread the cheesecake balls by coating them in the seasoned flour, egg wash and then coat the balls with the crumb mixture. Freezer until service.
Preheat deep fryer to 350 F.
Fry the cheesecake balls as needed for 20 seconds and then drain onto paper towels. Dust generously with the powdered sugar and serve with a side of the blueberry sauce.
