PHILLY® Blueberry Swirl Cheesecake

What You Need
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
Make It

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.
Kraft Kitchens Tips
Size-Wise
Enjoy a serving of this rich-and-indulgent treat on special occasions.
Substitute
Substitute 1 can (15 oz.) blueberries, well drained, for the 2 cups fresh or frozen blueberries.
Make it Easy
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.