5 pkgs (8 oz. each) Philadelphia Cream Cheese, softened
3 Tbsp flour
1 Tbsp vanilla
1 cup Breakstone's or Knudsen Sour Cream
2 cups fresh or thawed frozen blueberries
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Let's Make It
1. Preheat oven to 325ºF. Mix crumbs, 3 tbsp. of the sugar and butter. Press firmly onto bottom of foil-lined 13x9-inch baking pan. Bake 10 minutes.
2. Meanwhile, beat cream cheese, remaining 1 cup sugar, flour, and vanilla in large bowl 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. 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.
3. Bake at 325ºF for 50 minutes or until center is almost set; cool. Cover and refrigerate at least 4 hours before serving.