Blueberry Cheesecake

We are cheesecake lovers in this family. It's our perfect dessert. When I asked Dylan what he wanted for his birthday he requested cheesecake of course. We have made all different kinds of cheesecakes over the years but I love blueberry the best. This recipe makes a large cheesecake. If you are making your own crust use a large pie dish. If you purchasing a ready to fill crust make sure you purchase the crust that is an extra serving.

1 1/2 packages of Graham Crackers
Butter
sugar to taste 
cinnamon

3- 8oz cream cheese blocks
3/4 cup of sugar
3 eggs
1 teaspoon of vanilla
blueberry fruit topping 

Preheat your oven to 425 degrees. Put your graham crackers into a food processor. If you do not have a food processor or want a quick cleanup then put them in a large Ziploc bag. Roll a rolling pin over the bag of grahams. Add melted butter and some sugar for sweetness. Then mold into your pie plate and sprinkle with a little cinnamon. Beat the remaining ingriendiants together and pour into your crust. Put the cheesecake in the oven at 425 degrees for 10 minutes. Keep checking on the cheesecake because you don't want to burn the top. After ten minutes lowers the temperature to 250 degrees and continue to bake for approximately 30 minutes or until set. When it is set it will jiggle but still be firm to the touch. Let your cheesecake cool and then top with your fruit topping of choice.

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