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New York Style Blueberry Swirl Cheesecak

Source of Recipe

kraftfoods
Prep Time: 15 min
Total Time: 5 hr min
Makes: 16 servings





1 cup HONEY MAID 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.
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, 1 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 dessert in refrigerator.






Size It Up
Enjoy a serving of this rich-and-indulgent treat on special occasions.

Great Substitute
Substitute 1 can (15 oz.) blueberries, well drained, for the 2 cups fresh or frozen blueberries.