Blueberry Swirl Cheesecake

  • 1 cup Honey Maid Graham Cracker Crumbs
  • 1 cup plus 2 Tbsp. Sugar, divided
  • 3 Tbsp. Butter or margarine, melted
  • 4 pkg. (8oz. each) Cream Cheese, softened
  • 1 tsp. Vanilla
  • 1 cup Sour Cream
  • 4 eggs
  • 2 cups fresh or thawed frozen blueberries

 

1. Preheat oven to 325.

2. Lightly grease a 13x9 baking dish.

3. Mix crumbs, 3 tablespoons sugar, and melted butter. Press firmly into bottom of baking dish. Bake 10 minutes.

4. Meanwhile, beat cream cheese, remaining 1 cup of sugar and vanilla in a large bowl with an electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, beating on low speed until blended. Pour over crust.

5. Puree the blueberries in a blender or food processor. Gently drop spoonfuls of the pureed blueberries over batter; run a knife through the blueberry puree and batter several times for a marbled effect.

6. Bake at 325 for 45 minutes or until center is almost set; cool.

7. Cover and refrigerate at least 4 hours before serving.