If you are not sure what to prepare for Easter dessert, cheesecake is always a winner. This dense and incredibly creamy cheesecake is studded with juicy blueberries and topped with buttery streusel crumbles. Your guests will be so impressed with your one of a kind cheesecake that they will be begging for seconds.
1 1/2 cups plus 3 tablespoons flour, divided
1 1/3 cups sugar, divided
1/2 teaspoon ground cinnamon
3/4 cup 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
2 cups fresh blueberries
Step 1: Heat oven to 325°F.
Step 2: 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.
Step 3: 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.
Step 4: 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.
*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.
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