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
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Preheat oven to 325ºF.
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Mix crumbs, 3 Tablespoons sugar and butter. Press firmly onto bottom of foil lined 13X9-inch pan. Bake ten minutes.
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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.
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Gently drop spoonfuls of the pureed blueberries over batter; cut through batter several times with knife for marble effect.
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Bake 45 minutes or until center is almost set; cool. Cover and refrigerate at least 4 hours before serving.