Blueberry Swirl Cheesecake

I got this from a Philadelphia Cream Cheese box.

• Ready In: 1 hr
• Serves: 16
• Yields: 1 Cheesecake

Ingredients

• 1  cup graham cracker crumbs
• 1  cup sugar
• 3  tablespoons sugar
• 3  tablespoons butter or 3  tablespoons margarine, melted
• 4 (8 ounce) packages Philadelphia Cream Cheese, softened
• 1  teaspoon vanilla
• 1  cup sour cream
• 4  eggs
• 2  cups fresh blueberries or 2  cups  thawed frozen blueberries

Directions

1. Preheat oven to 325°F.
2. Mix crumbs, 3 tablespoons sugar, and butter. Press firmly onto bottom of foil lined 13X9" banking pan. Bake 10 minutes.
3. Beat cream cheese, 1 cup of sugar, and vanilla in a large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well.
4. Add eggs, one at a time, beating on low speed after each addition, just until blended.
5. Pour over crust.
6. 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 marbled effect.
7. Bake for 45 minutes or until center is almost set.
8. Cool.
9. Cover and refrigerate at least 4 hours before serving.