Lemon Blueberry Squares

I have to keep myself from making this one too much because I can't stop eating it. If you love cheesecake and lemon this is one to try out this summer!

40 NILLA Wafers, crushed (about 1-1/2 cups)

1 cup plus 3 Tbsp. sugar, divided

3 Tbsp. butter melted

4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

2 Tbsp. flour

1 cup Sour Cream

4 eggs

1 pkg. (3.4 oz.) Lemon Flavor Instant Pudding

1 pkg. (16 oz.) frozen blueberries, thawed, drained and divided

2 cups Cool Whip

HEAT oven to 325°F.

MIX wafer crumbs, 3 Tbsp. sugar and butter; press onto bottom of 13x9-inch pan. Bake 10 min.

BEAT cream cheese, remaining sugar and flour in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in dry pudding mix until well blended. Gently stir in 1 cup berries.

BAKE 1 hour or until almost set. (Center will still be jiggly.) Cool completely. Refrigerate 4 hours. Top cheesecake with COOL WHIP and remaining berries just before serving.