Fourth of July Blueberry Cheesecake

• 1 1/2 cups graham cracker crumbs
• 1/2 cup butter or margarine, melted, or you can use 1/4 cup butter, 1/4 cup vegetable oil
• 4 tablespoons granulated sugar replacement
• 16 ounces cream cheese (reduced-fat) 2 packages, softened
• 2 cups powdered sugar
• 8 ounces whipped topping, prepared thawed
• 1 cup strawberry jam heated
• 1 pint blueberries

1. Combine well graham cracker crumbs, butter and granulated sugar in a big bowl.
2. Press firmly onto bottom of 13x9-inch dish.
3. Beat cream cheese and powdered sugar with electric mixer on medium speed until well blended.
4. Gently stir in whipped topping.
5. Spoon over crust.
6. Refrigerate at least 2 hours or overnight.
7. Press assorted sizes of star cookie cutters lightly into top of cheesecake.
8. Drizzle heated strawberry jam over surface of remaining cheesecake.
9. Spread gently to completely cover area around the stars.
10. Carefully remove cookie cutter.
11. Place blueberries evenly around edge of cheesecake.
12. Keep leftover cheesecake in refrigerator.

graham cracker crumbs, butter, granulated sugar replacement, cream cheese, powdered sugar, topping, strawberry, blueberries

Taken from recipeland.com/recipe/v/fourth-of-july-blueberry-cheese-50577 (may not work)