PHILADELPHIA® BLUEBERRY CROWN CHEESECAKE

PHILADELPHIA® Blueberry Crown Cheesecake image

Blueberries and cheesecake and cookie crust-oh my! All this delectable dessert wizardry occurs with just 15 minutes of prep time.

Provided by My Food and Family

Categories Dairy

Time 5h15m

Yield Makes 16 servings.

Number Of Ingredients 10

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Ingredients

30 vanilla 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

Steps:

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.

Nutrition Facts : Calories 420, Fat 32 g, SaturatedFat 19 g, TransFat 0 g, Cholesterol 145 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g