Prep
0-15 mins
Cook
6 HRS 30 MIN
Calories
440
Ingredients
1-1/2 cups
plus 3 Tbsp. flour, divided
1-1/3 cups
sugar, divided
1/2 tsp
ground cinnamon
3/4 cup
cold butter, cut up
1 tbsp
vanilla
1 cup
sour cream
4
eggs
2 cups
fresh blueberries
Instructions
Step 1
Heat oven to 325°F.
Step 2
Combine 1-1/2 cups flour, 1/3 cup sugar and cinnamon in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Reserve 1/2 cup crumb mixture; press remaining onto bottom of 9-inch springform pan. Bake 25 min. or until lightly browned.
Step 3
Meanwhile, beat cream cheese, remaining flour, remaining sugar and vanilla with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended.
Step 4
Pour cream cheese batter over crust; top with berries and reserved crumb mixture. Bake 1 hour 25 min. to 1 hour 30 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.