Philadelphia Blueberry Streusel Cheesecake

• 1 1/2 cups flour divided
• 1 1/3 cups sugar divided
• 1/2 teaspoon ground cinnamon
• 3/4 cup butter cold, cut up
• 4 packages Philadelphia Cream Cheese 8 oz. each, softened
• 1 tablespoon vanilla
• 1 cup Knudsen Sour Cream or BREAKSTONE'S
• 4 eggs
• 2 cups fresh blueberries

1. Heat oven to 325u0b0F.
2. Combine 1-1/2 cups flour, 1/3 cup sugar and cinnamon in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Reserve 1/2 cup crumb mixture; press remaining onto bottom of 9-inch springform pan. Bake 25 min. or until lightly browned.
3. Meanwhile, beat cream cheese, remaining flour, remaining sugar and vanilla with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended.
4. Pour cream cheese batter over crust; top with berries and reserved crumb mixture. Bake 1 hour 25 min. to 1 hour 30 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.

flour, sugar, ground cinnamon, butter cold, philadelphia cream cheese, vanilla, sour cream, eggs, fresh blueberries

Taken from www.yummly.com/recipe/Philadelphia-Blueberry-Streusel-Cheesecake-1176260 (may not work)