1 - Heat oven to 325F.
2 - Mix cookie crumbs and butter; press onto bottom of 9-inch springform pan. Bake 10 minutes.
3 - Beat cream cheese, sugar, flour and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each egg, just until blended. Pour over crust.
4 - Bake 55 minutes to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing pan. Refrigerate 4 hours. Top with berries just before serving; sprinkle with blueberries and powdered sugar.
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