By JK8811, member
Posted: June 30th, 2012
Blueberry Swirl Cheesecake:
1 cup graham cracker crumbs
1 cup & 3 tbsp. sugar - divided
3 tbsp. butter or margarine, melted
4 pkgs. (8 oz. ea.) cream cheese, softened
1 tsp. vanilla
1 cup sour cream
2 cups fresh or thawed frozen blueberries
Preheat oven to 325.
Mix crumbs, sugar and butter.
Press firmly onto bottom of foil lined 3 x 9 inch baking pan.
Bake 10 minutes.
Beat cream cheese, remaining 1 cup of sugar, flour, and vanilla in large bowl with
medium speed until well blended.
Add sour cream, mix well.
Add eggs one at a time, beating on low after each addition just until blended.
Pour over crust.
Puree the blueberries in a blender.
Gently drop spoonfuls of the blueberries over batter, cut through batter several times
with a knife for marble effect.
Bake at 325 for 45 minutes or until center is almost set, cool.
Cover and refrigerate at least 4 hours before serving.