Note: You can substitute cream cheese with Neufchatel cheese, or fresh blueberries with 1 (16-ounce) package frozen blueberries. Garnish with additional berries or cinnamon just before serving.
- 1 1/2 Cup plus 3 Tablespoons flour, divided
- 1 1/3 Cup sugar, divided
- 1/2 Teaspoon ground cinnamon
- 3/4 Cups cold butter, cut up
- 4 packages (8 ounces each) PHILADELPHIA Cream Cheese, softened
- 1 Tablespoon vanilla extract
- 1 Cup BREAKSTONE'S or KNUDSEN Sour Cream
- 4 eggs
- 2 Cups fresh blueberries
Heat oven to 325°F.
Mix 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; press remaining onto bottom of 9-inch springform pan. Bake 25 minutes or until lightly browned.
Beat cream cheese, remaining flour, remaining sugar and vanilla with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust. Top with berries and reserved crumb mixture.
Bake 1 hour 25 minutes to 1 hour 30 minutes or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.