Ingredients:
For the crust:
1 1/2 cups (180g) graham cracker crumbs.
6 tablespoons (for about 85g) unsalted and melted butter.
Two tbsps. of granulated sugar.
For the filling:
16 ounces (450g) cream cheese, softened.
1 cup (240ml) heavy cream.
1 cup (200g) granulated sugar.
1 teaspoon vanilla extract.
Two cups (for about 300g) of fresh blueberries.
For the blueberry topping:
1 cup (150g) fresh blueberries.
Two tbsps. of granulated sugar.
One tsp. of lemon juice.
Additional fresh blueberries for garnish (optional).
Directions:
Step 1
To start, crush the graham crackers in a blender until you have a fine crumb.
Step 2
Then, pour the melted butter into the blender and pulse until it becomes incorporated with graham cracker crumbs.
Step 3
Press the crumb mixture into the bottom and up the sides of a springform pan, making sure it’s firmly packed.
Step 4
After that, refrigerate the crust while you prepare the rest of the cheesecake (this will sit back the butter and assist the company up the crust).
Step 5
Next, blend the cream cheese, cream, powdered sugar, and vanilla in a bowl, then, beat with a mixer till it becomes creamy and the combination is stiff.
Step 6
Then, pour the cream cheese mixture into the crust and spread until even, and let cool for a minimum of hours.
Step 7
Finally, top with blueberry pie filling.
