::Blueberry Cheesecake::

::Ingredients::

- 1 cup graham cracker crumbs

- 1 cup ~ plus 3 Tbsp. sugar, divided

- 3 Tbsp. butter or margarine, melted

- 4 pkg.  8 oz. each cream cheese, softened

- 1 tsp. vanilla

- 1 cup sour cream

- 4 eggs

- 2 cups fresh or thawed frozen blueberries

 

::Directions::

Preheat oven to 325F. 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.