Ingredients

• 1 cup Honey Maid Graham Cracker Crumbs
• 1 cup plus 3 Tbsp. sugar, divided
• 3 Tbsp. butter or margarine, 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

Directions

Preheat oven to 325 degrees F. Mix crumbs, 3 tbsp. of the sugar and butter. Press firmly onto bottom of foil lined 13x9-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. Purée the blueberries in a blender or food processor. Gently drop spoonfuls of the puréed 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.