Preparation

• Heat  oven to 325ºF.
• Line  13x9-inch pan with foil, with ends of foil extending over sides.  Combine cookie crumbs and butter; press onto bottom of prepared pan.  Bake 10 min.
• Beat  cream cheese, sugar, flour and vanilla in large bowl with mixer until blended.  Add chocolate; mix well.  Add eggs, 1 at a time, mixing on low speed after each just until blended.  Pour over crust.
• Bake  45 min. or until centre is almost set.  Cool completely. 
•  Refrigerate  cheesecake 4 hours.  Use foil handles to lift cheesecake from pan before cutting into pieces.  Serve topped with the blueberries.