1 C. graham cracker crumbs
1 C. + 3 T. sugar, divided
3 T. butter, melted
4 pkg. (8 oz. each) cream cheese, softened
1 t. vanilla
1 C. sour cream
4 eggs
2 C. fresh or thawed blueberries.
Preheat oven to 325.
Mix crumbs, 3 T. sugar and butter. Press firmly onto the bottom of a foil-lined 9X13” baking pan. Bake for 10 minutes.
Beat cream cheese, remaining 1 C. sugar and vanilla in a large bowl on medium speed until well blended. Add sour cream and mix well.
Add eggs, one at a time, beating on low speed after each addition and just until blended.
Pour over the crust. Puree the blueberries in a blender or food processor. Gently drop spoonfuls of the berries over the batter and cut through the batter several times with a knife for the marbling effect.
Bake for 45 minutes. Let cool. Cover and refrigerate for at least 4 hours before serving.