Blueberry Streusel Cheesecake
time prep:15 min
total:6 hr 45 min
1 1/2 cups plus 3 Tbsp. flour, divided
1 1/3 cups sugar, divided
1/2 tsp. ground cinnamon
3/4 cup cold butter, cut up
4 pkg. (8 oz. each) Cream Cheese, softened
1 Tbsp. vanilla
1 cup Sour Cream
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 min. or until lightly browned.
MEANWHILE, 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 min. to 1 hour 30 min. or until center is almost set.
Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
Prepare using Neufchatel Cheese.
Prepare using 1 pkg. (16 oz.) thawed and drained frozen blueberries.
Garnish with additional berries or cinnamon just before serving.