Lemon-Blueberry Cheesecake

• 40 vanilla wafers, finely crushed (about 1-1/3 cups)
• 3/4 cup plus 1 Tbsp. sugar, divided
• 3 Tbsp. butter or margarine, melted
• 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
• zest and juice of 2 lemons
• 4 eggs
• 1 cup thawed COOL WHIP Whipped Topping
• 1 pkg. (12 oz.) frozen blueberries, thawed, drained
• 1 cup fresh blueberries

1. Heat oven to 325F.
2. Mix wafer crumbs, 1 Tbsp.
3. sugar and butter; press onto bottom of 9-inch springform pan.
4. Bake 10 min.
5. Beat cream cheese and remaining sugar in large bowl with mixer until blended.
6. Add sour cream, lemon zest and juice; mix well.
7. Add eggs, 1 at a time, mixing on low speed after each just until blended.
8. Stir in frozen berries.
9. Bake 1 hour 5 min.
10. to 1 hour 15 min.
11. or until center is almost set.
12. Run knife around rim of pan to loosen cake; cool before removing rim.
13. Refrigerate 4 hours.
14. Top with COOL WHIP and fresh berries just before serving.

vanilla wafers, sugar, butter, philadelphia cream cheese, s, lemons, eggs, frozen blueberries, fresh blueberries

Taken from www.kraftrecipes.com/recipes/lemon-blueberry-cheesecake-145176.aspx (may not work)