Ingredients

The following ingredients have 16 Servings
  • 1 cup graham cracker crumbs
  • 1 cup plus 3 Tbsp. sugar, divided
  • 3 Tbsp. butter or margarine, melted
  • 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
  • 1 tsp. vanilla
  • 1 cup sour cream
  • 4 eggs
  • 2 cups fresh or thawed frozen blueberries

Instruction

  • Heat oven to 325°F.
  • Line 13x9-inch pan with foil, with ends of foil extending over sides of pan. Mix crumbs, 3 Tbsp. sugar and butter; press onto bottom of prepared pan. Bake 10 min.
  • Beat cream cheese, remaining sugar and vanilla in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, one at a time, beating after each just until blended. Pour over crust. Puree blueberries in blender. Gently drop spoonfuls of pureed blueberries over batter; swirl with knife
  • Bake 45 min. or until center is almost set. Cool. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve.