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.
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.
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.
Prepare using PHILADELPHIA Neufchatel Cheese.
Prepare using 1 pkg. (16 oz.) thawed and drained frozen blueberries.
Garnish with additional berries or cinnamon before serving.
Calories From Fat
% Daily Value*
Total Fat 32g
Saturated Fat 19g
Trans Fat 1g
Total Carbohydrates 31g
Dietary Fibers less than 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.