Blueberry Cheesecake (1 1/2 Batch Size)

• FOR THE CRUST:
• 3 cups Crushed Graham Cracker Crumbs
• 1/2 cups Melted Butter
• 1/3 cups Sugar
• FOR THE FILLING:
• 2 packages (8 Oz. Package) Cream Cheese, Softened
• 1/2 cups Sugar
• 3 cups Nutriwhip Or 750 ML Whipping Cream
• 1-1/2 can (19 Oz. Size) Blueberry Or Cherry Pie Filling

1. In a medium-sized bowl, mix together crust ingredients. Divide it and press into a 9x13 pan and a 9x9 pan. Set aside.
2. In a medium-sized bowl bowl, beat cream cheese and sugar until smooth. Set aside.
3. In a large bowl, use a mixer to whip the Nutriwhip or cream. Add cream cheese mixture and whip until combined. Pour this evenly over the crusts and chill in the refrigerator for at least 3 hours.
4. Spread pie filling on top prior to serving. Cut into squares and serve.

graham cracker crumbs, butter, sugar, filling, cream cheese, sugar, nutriwhip

Taken from tastykitchen.com/recipes/desserts/blueberry-cheesecake-1-12-batch-size/ (may not work)