Categories: Cheesecake, Dessert

Ingredients

• 1 cup graham cracker crumbs
• 1 cup + 3 Tablespoons sugar, divided
• 3 Tablespoons butter or margarine, melted.
• 4 pkgs. (8 oz. each) softened cream cheese
• 1 teaspoon vanilla
• 1 cup sour cream
• 4 eggs
• 2 cups fresh or thawed frozen blueberries

Directions

1. Preheat oven to 325ºF.

2. Mix crumbs, 3 Tablespoons sugar and butter. Press firmly onto bottom of foil lined 13X9-inch pan. Bake ten minutes.

3. Beat cream cheese, 1 cup sugar, flour, and vanilla in large bowl with electric mixer in 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.

4. Gently drop spoonfuls of the pureed blueberries over batter; cut through batter several times with knife for marble effect.

5. Bake 45 minutes or until center is almost set; cool. Cover and refrigerate at least 4 hours before serving.

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