PHILLY® Blueberry Swirl Cheesecake

By melissawelch

Ingredients

• 1 cup HONEY MAID Graham Cracker Crumbs
• 3 tablespoons sugar
• 3 tablespoons butter or margarine, melted
• 4 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
• 1 cup sugar
• 1 teaspoon vanilla
• 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 4 eggs
• 2 cups fresh or thawed frozen blueberries

Preparation

Step 1

Preheat oven to 325 degrees 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.
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.