PHILADELPHIA Blueberry Crown Cheesecake

• 30 vanilla wafers, crushed (about 1 cup)
• 1 cup plus 3 Tbsp. sugar, divided
• 3 Tbsp. butter or margarine, melted
• 5 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 3 Tbsp. flour
• 1 Tbsp. vanilla
• grated peel from 1 medium lemon Safeway 4 ct For $5.00 thru 02/09
• 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 4 eggs
• 2 cups fresh blueberries Whole Foods 3 For $10.00 thru 02/09

1. Preheat oven to 325F if using a silver 9-inch springform pan (or to 300F if using a dark nonstick 9-inch springform pan).
2. Mix crumbs, 3 Tbsp.
3. of the sugar and butter until well blended.
4. Press firmly onto bottom of pan.
5. Beat cream cheese, remaining 1 cup sugar, flour, vanilla and lemon peel with electric mixer on medium speed until well blended.
6. Add sour cream; mix well.
7. Add eggs, 1 at a time, beating on low speed after each addition just until blended.
8. Pour over crust; top with 2 cups of the blueberries.
9. Bake 1 hour 10 min.
10. to 1 hour 15 min.
11. or until center is almost set.
12. Run small knife or spatula around rim of pan to loosen cake; cool before removing rim of pan.
13. Refrigerate at least 4 hours before serving.
14. Store leftover cheesecake in refrigerator.

vanilla wafers, sugar, butter, philadelphia cream cheese, flour, vanilla, lemon, s, eggs, fresh blueberries

Taken from www.kraftrecipes.com/recipes/philadelphia-blueberry-crown-cheesecake-70019.aspx (may not work)