Easy No-Bake Blueberry Cheesecake (using sponge cake)

1 (9-inch) sponge cake (store-bought or homemade recipe)
1 (8 ounce) package reduced-fat cream cheese, room temperature
1 cup reduced-fat sour cream
1 tablespoon rum (or 1 teaspoon rum flavoring)*
1/2 teaspoon vanilla extract
1 cup brown sugar
2 cups fresh blueberries, divided use

Cut sponge cake in half horizontally to create two thin layers; set aside.

For the filling, combine cream cheese, sour cream, rum, vanilla and sugar; beat until smooth. Fold in 1 1/2 cups of the blueberries.

Place one layer of sponge cake on a plate; spread with half of the filling. Top with second layer of cake and spread with remaining filling. Garnish top with remaining 1/2 cup of blueberries. Refrigerate until well-chilled.

Cut into 6 to 8 pieces and serve cold.

*If rum or rum flavoring is not available, omit it and increase the amount of vanilla extract to 1 1/2 teaspoons.

From: Mary Barnes
Adapted from source: Michael Hastings, Winston-Salem Journal