Blueberry Swirl Cheesecake

make this many times and each times it's super delicious... from kraftfoods.com

 

Blueberry swirl cheesecake

Ingredients:

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 sour cream (BREAKSTONE'S or KNUDSEN if available)

4 eggs

2 cups, fresh or thawed frozen blueberries

Directions:

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, 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.

Tips: Substitute 1 can (15 oz.) blueberries, well drained, for the 2 cups fresh or frozen blueberries. Instead of using a blender, crush the blueberries in a bowl with a fork. Drain before spooning over the cheesecake batter and swirling to marbleize as directed.