Blueberry Cheesecake

• FOR THE FILLING:
• 1/2 cups Blueberries
• 2 Tablespoons Granulated Sugar
• 1 teaspoon Lemon Juice
• 1 Tablespoon Water
• 16 ounces, weight Cream Cheese, Softened
• 2/3 cups Granulated Sugar
• 2 whole Eggs At Room Temperature
• 1 teaspoon Vanilla Extract
• FOR THE CRUST:
• 1/2 cups Graham Cracker Crumbs
• 1/4 cups Butter, Melted
• 1 teaspoon Vanilla Extract

1. Make the blueberry syrup for the filling. In a saucepan, mix together the blueberries, the first amount of sugar, lemon juice, and water. Cook over medium-low heat, stirring occasionally, until blueberries burst and are cooked down to a sauce. Remove from heat and let it cool to room temperature.
2. Preheat the oven to 350 F.
3. Make the crust. In a medium sized bowl mix together the graham cracker crumbs, butter, and vanilla extract. Press the mixture onto the bottom of a 9-inch round cake pan that has been lined with aluminum foil and greased.
4. In a large bowl beat together the cream cheese and remaining granulated sugar until fluffy. Beat in eggs one at a time, and then beat in the vanilla. Beat in the blueberry syrup.
5. Pour the batter into the pan over the crust. Bake for 30-35 minutes, or until the center is barely set. Let it cool to room temperature, then refrigerate overnight.

filling, blueberries, sugar, lemon juice, water, weight cream cheese, sugar, eggs at, vanilla, graham cracker crumbs, ubc, vanilla

Taken from tastykitchen.com/recipes/desserts/blueberry-cheesecake-4/ (may not work)