Lemon Blueberry Cheesecake

• Crust
• 20 -24 lemon cream-filled vanilla sandwich cookies, crumbled (I use a food processor to make fast work of it.)
• Filling
• 24 ounces cream cheese
• 1 cup sugar
• 3 eggs
• 1 teaspoon lemon extract
• 1 cup blueberries, washed and drained
• Topping
• 12 ounces sour cream
• 1/2 cup sugar
• 1 teaspoon lemon extract
• Garnish
• 1/2 cup blueberries, washed and drained (more or less, depending on your taste)
• lemon zest

1. Press crumbled lemon cookies into bottom and up on sides of a 9 or 10 inch springform pan. Chill.
2. Preheat oven to 375 degrees.
3. Combine all of the filling ingredients into a bowl of an electric mixer; beat until smooth and fluffy (about 15 minutes).
4. Fold in 1 cup blueberries and blend lightly.
5. Add prepared filling onto crust.
6. Bake for 50-60 minutes, until set.
7. After taking the cheesecake out, turn the oven temperature up to 475 degrees.
8. Mix topping ingredients together, using an electric mixer, and pour on top of cheesecake.
9. Bake for about 7 minutes.
10. Cool cheesecake, then refrigerate to keep it firm.
11. Garnish with fresh blueberries and lemon zest!

crust, lemon cream, filling, cream cheese, sugar, eggs, lemon, blueberries, topping, sour cream, sugar, lemon, blueberries, lemon zest

Taken from www.food.com/recipe/lemon-blueberry-cheesecake-247145 (may not work)