Blueberry Cheesecake

• Vegetarian

• Produce

  • 1 1/2 cups Blueberries
  • 1 Blueberry layer

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 2 1/3 cup Sugar
  • 1 Topping
  • 3 tsp Vanilla

• Bread & Baked Goods

  • 1 Cheesecake
  • 1 Crust

• Snacks

  • 1 sleeve Graham crackers

• Dairy

  • 6 tbsp Butter
  • 4 8 oz. packages Cream cheese
  • 1 3/4 cup Sour cream

Found on recipesfoodandcooking.com

Description

Ingredients

• Crust
• 1 sleeve graham crackers
• ¼ cup sugar
• 6 tablespoons butter - melted
• Cheesecake
• 4 8 oz. packages cream cheese - at room temperature
• ¾ cup sour cream
• 1¼ cups sugar
• 2 teaspoons vanilla
• 4 eggs
• Blueberry Layer
• 1½ cups blueberries
• ⅓ cup sugar
• Topping
• 1 cup sour cream
• ½ cup sugar
• 1 teaspoon vanilla

Directions

• Crush the graham crackers in a food processor. Add the sugar and melted butter. Pat on the bottom and up the sides a little in a 10 inch spring form pan. Bake at 350 degrees for about 7 minutes.
• Crush blueberries in a food processor. Add sugar. Let set while you mix up the filling.
• Add cream cheese and sour cream to a mixing bowl. Blend together. Add sugar and vanilla. Mix together until well combined. Add eggs one a time until they are thoroughly combined.
• Prepare oven by heating to 350 degrees. Add a pan with boiling water to the shelf under where you will bake the cheesecake.
• Add ⅓ of the cheesecake mixture to the blueberries. Pour into prepared pan with crust. Bake for 15 minutes.
• Carefully add remaining cheesecake batter over the blueberry layer. Bake for 45 minutes.
• While baking mix together the topping ingredients. Turn down oven to 325 degrees. Add the topping on top of the cheesecake layer. Bake for at least another 30 minutes until cheesecake is just giggly in the center.
• Turn off oven and crack the door. Run a knife around the outside of the pan and leave cheesecake in the oven to start cooling. Refrigerate when it is cool for at least 4 hours or overnight.