1 1/2 cups plus 3 TBS flour, divided
1 1/3 cups sugar, divided
1/2 tsp. cinnamon
3/4 cup cold butter, cut up
4 pkgs (8 oz. each) cream cheese, softened
1 TBS vanilla
1 cup sour cream
2 cups fresh blueberries
Mix 1 1/2 cups flour, 1/3 cup sugar and cinnamon in a bowl. Cut in butter with pastry blender or two knives until the mixture resembles coarse crumbs. Reserve 1/2 cup of the mixture; press remaining onto the bottom of a 9" springform pan. Bake for 25 minutes at 325 or until lightly browned.
Beat cream cheese, remaining flour, remaining sugar and vanilla with mixer until well blended. Add sour cream; mix well. Add eggs, one a time, beating on low speed after each just until blended. Pour over crust. Top with blueberries and reserved crumb mixture.
Bake for 1 hour 30 minutes or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate for at least 4 hours before serving.