PHILADELPHIA Blueberry Streusel Cheesecake

Get the best of both worlds with a PHILADELPHIA Blueberry Streusel Cheesecake! A fruity crumble topping makes this blueberry streusel cheesecake so unique.

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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) PHILADELPHIA Cream Cheese, softened

1 Tbsp. vanilla

1 cup BREAKSTONE'S or KNUDSEN Sour Cream

4 eggs

2 cups fresh blueberries

1. Combine 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 crumb mixture; press remaining onto bottom of 9-inch springform pan. Bake 25 min. or until lightly browned.

2. Meanwhile, beat cream cheese, remaining flour, remaining sugar and vanilla with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended.

3. Pour cream cheese batter 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.

PHILADELPHIA Blueberry Streusel Cheesecake

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