Ingredients
1 cup graham cracker crumbs
1 cup plus 3 Tbsp sugar, divided
3 Tbsp butter or margarine, melted
5 pkg (8 oz each) cream cheese, softened
3 Tbsp flour
1 Tbsp vanilla
1 cup sour cream
4 eggs
2 cups fresh or thawed frozen blueberries OR 1 can (15 oz) blueberries, well drained
Preparation
Preheat oven to 325 degrees. Mix crumbs, 3 Tbsp of the sugar and butter. Press firmly onto bottom of foil-lined 13 x 9-inch baking pan. Bake 10 minutes.
Meanwhile, beat cream cheese, remaining 1 cup sugar, flour and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust. Puree the blueberries in a blender or food processor. Gently drop spoonfuls of the pureed blueberries over batter; cut through batter several times with knife for marble effect.
Bake at 325 degrees for 50 minutes or until center is almost set; cool. Cover and refrigerate at least 4 hours before serving.
