PHILLY BLUEBERRY SWIRL CHEESECAKE

PHILLY Blueberry Swirl Cheesecake image

Use fresh or frozen berries to make creamy Blueberry Swirl Cheesecake. Either way, Blueberry Swirl Cheesecake is sure to get you a load of compliments.

Provided by My Food and Family

Time 5h30m

Yield 16 servings

Number Of Ingredients 8

Ingredients

1 cup 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

Steps:

Heat oven to 325°F.
Line 13x9-inch pan with foil, with ends of foil extending over sides of pan. Mix crumbs, 3 Tbsp. sugar and butter; press onto bottom of prepared pan. Bake 10 min.
Beat cream cheese, remaining sugar and vanilla in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, one at a time, beating after each just until blended. Pour over crust. Puree blueberries in blender. Gently drop spoonfuls of pureed blueberries over batter; swirl with knife
Bake 45 min. or until center is almost set. Cool. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve.

Nutrition Facts : Calories 360, Fat 26 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 125 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 0.7125 g, Sugar 0 g, Protein 6 g