Blueberry-Swirl OREO Cheesecake

Putting it together

1. 1.

   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.
2. 2.

   Heat oven to 325°F.
3. 3.

   Combine cookie crumbs and butter; press onto bottom of foil-lined 13x9-inch pan sprayed with cooking spray.
4. 4.

   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.
5. 5.

   Bake 30 min. or until center is almost set. Cool completely.
6. 6.

   Refrigerate 4 hours.