Blueberry Muffin Cheesecake

1. 1

   Heat oven to 400F.

2. 2

   Prepare muffin batter as directed on package.

3. 3

   Pour into 9-inch springform pan sprayed with cooking spray.

4. 4

   Bake 15 min.

5. 5

   Reduce oven temperature to 325F.

6. 6

   Beat cream cheese, sugar, flour and vanilla with mixer until blended.

7. 7

   Add sour cream; mix well.

8. 8

   Add eggs, 1 at a time, mixing on low speed after each just until blended.

9. 9

   Stir in blueberries.

10. 10

    Pour over muffin crust in pan.

11. 11

    Bake 1 hour or until center is almost set.

12. 12

    Run knife around rim of pan to loosen cake; cool before removing rim.

13. 13

    Refrigerate cheesecake 4 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.