- 40 NILLA Wafers, crushed
- 3 tablespoons sugar
- 3 tablespoons butter or margarine, melted
- 4 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
- 1 cup sugar
- 2 tablespoons flour
- 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
- 4 eggs
- 1 (3.4 ounce) package JELL-O Lemon Flavor Instant Pudding
- 1 (16 ounce) package frozen blueberries, thawed, drained and divided
- 2 cups thawed COOL WHIP Whipped Topping
- Heat oven to 325 degrees F. Mix wafer crumbs, 3 Tbsp. sugar and butter; press onto bottom of 13×9-inch pan. Bake 10 min.
- Beat cream cheese, remaining sugar and flour in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in dry pudding mix until well blended. Gently stir in 1 cup berries.
- Bake 1 hour or until almost set. (Center will still be jiggly.) Cool completely. Refrigerate 4 hours. Crush remaining berries. Top cheesecake with COOL WHIP and crushed berries just before serving.