Blueberry-Almond Cheesecake Crumb Cake

• 1 pkg. (2-layer size) white cake mix, divided
• 1/4 cup packed brown sugar
• 1/2 tsp. ground cinnamon
• 1/4 cup plus 3 Tbsp. cold butter, divided
• 1/2 cup chopped PLANTERS Smoked Almonds
• 3 eggs, divided
• 2/3 cup water
• 1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened
• 1/4 cup granulated sugar
• 1/2 tsp. almond extract
• 1-1/2 cups blueberries Whole Foods 3 For $10.00 thru 02/09

1. Heat oven to 350 degrees F.
2. Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray.
3. Combine 1 cup dry cake mix, brown sugar and cinnamon in medium bowl.
4. Cut in 1/4 cup butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
5. Stir in nuts.
6. Melt remaining butter; cool slightly.
7. Beat 2 eggs, remaining cake mix, water and melted butter in large bowl with mixer until blended.
8. Pour into prepared pan.
9. Beat Neufchatel and granulated sugar in same bowl with mixer until blended.
10. Add remaining egg and almond extract; mix just until blended.
11. Pour over cake batter in pan; spread to edges of pan.
12. Top with blueberries and nut mixture.
13. Bake 35 to 40 min.
14. or until toothpick inserted in center comes out clean.
15. Cool completely.
16. Use foil handles to lift cake from pan before cutting to serve.

white cake mix, brown sugar, ground cinnamon, cold butter, almonds, eggs, water, cheese, granulated sugar, almond extract, blueberries

Taken from www.kraftrecipes.com/recipes/blueberry-almond-cheesecake-crumb-cake-189959.aspx (may not work)