PHILADELPHIA® Blueberry Crown Cheesecake

PHILADELPHIA® Blueberry Crown Cheesecake recipe

photo by:kraft

even the batter of this cheesecake smelled amazing. i made this for my father for fathers day and the whole family loved it even my little nephews

posted by

kservon

on 6/20/2011

time

prep:

15 min

total:

5 hr 15 min

servings

total:

16 servings

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What You Need

NILLA Wafers, crushed (about 1 cup)

cup plus 3 Tbsp. sugar, divided

Tbsp. butter or margarine, melted

pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

Tbsp. flour

Tbsp. vanilla

Grated peel from 1 medium lemon

cup BREAKSTONE'S or KNUDSEN Sour Cream

eggs

cups fresh blueberries

Make It

PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix crumbs, 3 Tbsp. of the sugar and butter until well blended. Press firmly onto bottom of pan.

BEAT cream cheese, remaining 1 cup sugar, flour, vanilla and lemon peel with electric mixer on 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; top with 2 cups of the blueberries.

BAKE 1 hour 10 min. to 1 hour 15 min. or until center is almost set. Run small knife or spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate at least 4 hours before serving. Store leftover cheesecake in refrigerator.