Blueberry Muffin Cheesecake

• 1 pkg. (7 oz.) blueberry muffin mix
• 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1 cup sugar
• 1/4 cup flour
• 1 Tbsp. vanilla
• 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 4 eggs
• 1 cup fresh blueberries

1. Heat oven to 400F.
2. Prepare muffin batter as directed on package.
3. Pour into 9-inch springform pan sprayed with cooking spray.
4. Bake 15 min.
5. Reduce oven temperature to 325F.
6. Beat cream cheese, sugar, flour and vanilla with mixer until blended.
7. Add sour cream; mix well.
8. Add eggs, 1 at a time, mixing on low speed after each just until blended.
9. Stir in blueberries.
10. Pour over muffin crust in pan.
11. Bake 1 hour or until center is almost set.
12. Run knife around rim of pan to loosen cake; cool before removing rim.
13. Refrigerate cheesecake 4 hours.

muffin mix, philadelphia cream cheese, sugar, flour, vanilla, s, eggs, fresh blueberries

Taken from www.kraftrecipes.com/recipes/blueberry-muffin-cheesecake-181095.aspx (may not work)