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    PHILADELPHIA® Blueberry Crown Cheesecake


    Source of Recipe


    Kraft

    List of Ingredients




    30 NILLA Wafers, crushed (about 1 cup)
    1 cup plus 3 Tbsp. sugar, divided
    3 Tbsp. butter or margarine, melted
    5 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
    3 Tbsp. flour
    1 Tbsp. vanilla
    Grated peel from 1 medium lemon
    1 cup BREAKSTONE'S or KNUDSEN Sour Cream
    4 eggs
    2 cups fresh blueberries

    Recipe



    PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix crumbs, 3 Tbsp. of the sugar and butter until well blended. Press firmly onto bottom of pan.
    BEAT cream cheese, remaining 1 cup sugar, flour, vanilla and lemon peel with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust; top with 2 cups of the blueberries.
    BAKE 1 hour 10 min. to 1 hour 15 min. or until center is almost set. Run small knife or spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate at least 4 hours before serving. Store leftover cheesecake in refrigerator.

 

 

 


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