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Spring cheesecakes

Total time: 5 hours Makes 16 servings 1 cup Honey Maid Graham Cracker Crumbs 1 cup plus 3 tablespoons sugar, divided 3 tablespoons butter or margarine, melted 4 packages (8 ounces each) Philadelphia Cream Cheese, softened 1 teaspoon vanilla 1 cup Breakstone’s or Knudsen Sour Cream 4 eggs 2 cups fresh or thawed frozen blueberries

Preheat oven to 325 degrees. Mix crumbs, 3 tablespoons of the sugar and the butter. Press firmly onto bottom of foil-lined 13-by-9-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. Bakes 45 minutes or until center is almost set; cool. Cover and refrigerate at least 4 hours before serving. Store leftover cheesecake in refrigerator.