2 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 BREAKSTONE'S or KNUDSEN Sour Cream
4
eggs
2
cups fresh or thawed frozen blueberries
PREHEAT oven to 325°F. Mix
crumbs, 3 Tbsp. of the sugar and the butter. Press firmly onto bottom of foil-lined 13x9-inch baking pan. Bake 10 min.
crumbs, 3 Tbsp. of the sugar and the butter. Press firmly onto bottom of foil-lined 13x9-inch baking pan. Bake 10 min.
BEAT cream cheese, remaining 1 cup sugar and the vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, beating on low speed after each addition just until blended. Pour over crust. Puree the blueberries in a blender or food processor. Gently drop spoonfuls of the pureed blueberries over batter; cut through batter several times with knife for marble effect.
BAKE 45 min. or until center is almost set; cool. Cover and refrigerate at least 4 hours before serving. Store leftover cheesecake in refrigerator.
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