Blueberry-Swirl OREO Cheesecake

Name: Blueberry-Swirl OREO Cheesecake
Prep time: 30 min
Total time: 360 min
Yield: 24
Ingredients: ½ cup blueberries; ½ cup sugar, divided; 1 tsp. lemon zest; 22 OREO Cookies, finely crushed; 3 Tbsp. butter, melted; 2 pkg. brick cream cheese, softened; ½ cup sour cream; 2 eggs

Need a make ahead dessert for your party? Fresh blueberries are swirled into creamy cheesecake on a chocolate crust in this easy to serve cheesecake.

Prep time:

0 min

Total time:

0 h

Servings:

Makes 24 servings.

Ingredient list

½ cup blueberries
½ cup plus 2 Tbsp. sugar, divided
1 tsp. lemon zest
22 OREO Cookies, finely crushed
3 Tbsp. butter, melted
2 pkg. (8 oz. each) brick cream cheese, softened
½ cup sour cream
2 eggs

Directions

Bring blueberries and 2 Tbsp. sugar to boil in small saucepan on medium heat, stirring constantly; simmer on medium-low heat 3 to 5 min. or until thickened, stirring frequently. Remove from heat. Stir in lemon zest; cool completely.

Heat oven to 325°F.

Combine cookie crumbs and butter; press onto bottom of foil-lined 13x9-inch pan sprayed with cooking spray.

Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add sour cream; beat 1 to 2 min. or until blended. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust. Top with spoonfuls of blueberry mixture; swirl gently with knife.

Bake 30 min. or until center is almost set. Cool completely.

Refrigerate 4 hours.