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  Blueberry Swirl Cheesecake

1 cup graham cracker crumbs
1 cup plus 3 Tbsp. sugar, divided
3 Tbsp. butter or margarine, melted
4 pkg. (8 oz. each) cream cheese, softened
1 tsp. vanilla
1 cup sour cream
4 eggs
2 cups fresh or thawed frozen blueberries

Heat oven to 325 degrees. Mix crumbs, 3 Tbsp. of the sugar, and the butter. Press firmly onto bottom of foil-lined 13-x9-inch baking pan. Bake 10 minutes Beat cream cheese, remaining 1 cup sugar and the vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one 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 45 minutes or until center is almost set; cool. Cover and refrigerate at least 4 hours before serving. Store leftover cheesecake in refrigerator. Serves 16.

 


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