• Step 1

  Preheat oven to 350 degrees. Combine 1 cup cookie mix with cinnamon and baking powder using mixer or food processor. Add butter; blend until mixture resembles coarse crumbs. Reserve 1/4 cup for topping.

• Step 2

  Spray 9-inch springform pan with cooking spray. Cover springform pan bottom tightly with foil; place pan on rimmed baking sheet. Press crumb mixture evenly into bottom of pan. Bake 8-10 min, until light golden in color. Set aside to cool while preparing filling.

• Step 3

  Place cream cheese, remaining Tbsp cookie mix and sugar in mixer. Beat until smooth and creamy. Scrape bowl.

• Step 4

  Add sour cream and blend. Scrape bowl. Add eggs and vanilla; mix on LOW until well-blended.

• Step 5

  Pour over crust. Top with blueberries and reserved crumb.

• Step 6

  Transfer to oven. Carefully add water until baking sheet is 3/4 full. (Foil keeps water from seeping into springform pan.)

• Step 7

  Bake 50-60 min or until center is almost set (the cheesecake will be firm around the edges and look jiggly in the center when you tap the pan). Carefully remove springform pan from baking sheet to cooling rack (remove water filled baking sheet from oven after sheet has completely cooled). Cool cheesecake about 1 hour before removing sides of springform pan. Refrigerate leftovers.

Baking this cheesecake in the gentle heat of a water bath helps prevent surface cracking.

Note: When servings & ingredients are modified, nutrition & directions may vary.