Blueberry Crown Cheesecake
BY: Kraft Philadelphia

30 NILLA wafers, crushed (about 1 cup)
1 cup plus 3 Tablespoons sugar, divided
3 Tablespoons butter, melted
5 pkg (8oz each) cream cheese, softened
3 Tablespoons flour
1 Tablespoon vanilla
Grated zest from 1 medium lemon
1 cup sour cream
4 large eggs
2 cups fresh blueberries

Heat oven to 325 degrees

Mix wafer crumbs, 3 Tablespoons of the sugar and the butter until well blended. Press firmly onto bottom of 9 inch springform pan.

Beat cream cheese, remaining 1 cup sugar, flour, vanilla and lemon zest with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust; top with 2 cups of the blueberries.

Bake 1 hour 15 minutes or until center is almost set. Run small knife around rim of pan to loosen cake; cook before removing rim of pan. Refrigerate overnight. Store leftover cheesecake in refrigerator.

***Substitute 1 bag (16oz) thawed frozen blueberries or 1 can (15oz) blueberries, well drained, for the 2 cups fresh blueberries***

Makes 16 servings

Zucchini with Parmesan Sauce

Zucchini with Parmesan Sauce
By: Kraft Philadelphia

3 zucchini (1lb), cut diagonally into ½ inch thick slices
2 yellow squash, cut diagonally into ½ inch thick slices
1 red onion, cut into wedges
1 Tablespoon oil
1 tub (8oz) Philadelphia Chive and Onion Cream Cheese Spread
1/3 cup fat-free milk
¼ cup grated parmesan cheese
¼ teaspoon herb and spice blend seasoning

Cook and stir vegetables in hot oil in large skillet 5-7 minutes or until crisp-tender.

Meanwhile, place remaining ingredients in small saucepan; cook on low heat until cream cheese spread is completely melted and mixture is well blended and heated through, stirring occasionally.

Serve sauce over vegetables.

Makes 8 servings