Great Big Fat & Happy Cheesecake with Fresh Blueberry Topping

                                                                           

As you can see this is one impressive Cheesecake & in the photo below you can tell this is serious Cheesecake!

This is impressive, delicious & not hard to make!

Cheese Cake Crust:

3 Cups Graham Cracker Crumbs, I just just crush 1 & 1/2 Sleeves of Graham Crackers

2 Heaping TBS Sugar

Dash of Salt

1/2 Cup Melted Butter

Combine dry ingredients n the bottom of your spring form pan. Make a well in the middle of the mixture & pour in the melted butter. Stir well. Now press the mixture into the bottom & up the sides of  the pan. The crumbs will reach a little over 1/2 up the sides of your pan & that is what it should be, not all the way up to the top. Bake in a preheated 350 degree oven for 10 minutes. Remove & fill with your cheesecake mixture. I mix that up as the crust bakes!

CHEESECAKE FILLING:

4, 8 ounce blocks Cream Cheese softened to just room temperature

5 Eggs Beaten

1 Cup Sugar

Dash of Salt

2 TSP Vanilla

Beat the soft cream cheese, beat in the sugar & salt. Beat i eggs one at a time & beat until well beaten, soft & fluffy. Spoon into your prebaked crust. Smooth over the top gently. Bake in a preheated 350 degree oven for 10 minutes, lower temperature to 325 & bake 1 hour. Turn off oven crack open the door & let cheesecake sit in the oven for 1 hour. Remove from oven & chill. Let chill overnight or at least 6 hours. Once chilled remove cake from the spring form pan. Mine is a non stick & it easily come out of the pan. If using a regular spring form pan slide a knife around the edges to loosen. Now top with the fresh blueberry filling.

FRESH BLUEBERRY FILLING:

1 Pint Blueberries washed & stems removed

2/3 Cups Water

1/3 Cup Sugar

2 TBS Cornstarch

Dash of Salt

Cook blueberries the water until you see dark blue coloring in the water & the berries are bubbling. Stir Salt, sugar & cornstarch all together & the rapidly stir this into the berries. Cook & stir until mixture is bubbling & thick.  Remove from stove & let this cool down about 1/2 hour. Now take the cheesecake out of the refrigerator & spoon berry mixture of the cheesecake leaving the out rim as an edge for that delicious blueberry topping. Chill. Once chilled SERVE!