• 1 cup Honey Maid Graham Cracker Crumbs
  • 1 cup plus 3 Tbsp. sugar divided
  • 3 Tbsp. butter or mararine, melted
  • 5 pkg.(8oz. each) Cream Cheese (softened)
  • 3 Tbsp. flour
  • 1 Tbsp. vanilla
  • 1 cup Sour Cream
  • 4 eggs
  • 2 cups fresh or thawed frozen blueberries


Preheat oven to 325 degrees F. Mix crumbs, 3 tbps. of the sugar and butter. Press firmly onto bottom of foil lined 13×9-inch baking pan. Bake 10 minutes.

Meanwhile, beat cream cheese, remaining 1 cup of sugar, flour, and vanilla in a large bowl with electric mixer on medium speed until well 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 at 325 degrees F for 50 minutes or until center is almost set; cool. Cover and refrigerate at least 4 hours before serving. Makes 16 servings.