Beat first 3 ingredients in medium bowl with mixer until blended. Whisk in COOL WHIP. Scoop cream cheese mixture into 12 balls, using about 1/3 cup cream cheese mixture for each ball; place in single layer in foil-lined pan. Freeze 2 hours.
Meanwhile, melt butter in medium skillet on medium heat. Add blueberries; cook 3 min. or until plumped, stirring occasionally. Stir in 2 Tbsp. brown sugar; cook 1 min. Remove from skillet.
Mix vinegar and remaining brown sugar in same skillet until blended; bring to boil, stirring constantly. Simmer on medium-low heat 8 min. or until mixture is reduced by half, stirring frequently. Stir into berry mixture. Cool, then refrigerate until ready to serve.
Reserve 1 Tbsp. wafer crumbs; roll cheesecake balls in remaining crumbs until evenly coated. Sprinkle reserved crumbs onto large plate just before serving; top with cheesecake balls and berry mixture.
Enjoy your favorite foods on occasion but remember to keep tabs on portions.
Substitute 1-1/2 cups graham cracker crumbs for the crushed wafers.
The cheesecake balls can be stored in the freezer up to 24 hours before coating with crumbs and serving as directed. The fruit sauce can also be prepared ahead of time; cool, then refrigerate up to 24 hours. When ready to serve, microwave fruit sauce in microwaveable bowl on HIGH 30 to 45 sec. or until just until warmed, stirring every 15 sec.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 34g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.