Nutterbutter Blueberry Cheesecake

• 8 nutterbutter sandwich cookies, crushed into crumbs
• 3 tablespoons butter, melted
• 8 oz cream cheese, softened
• 4 cup whipped topping, thawed
• 1 tsp vanilla extract
• 1 can blueberry pie filling
• 1/3 cup white granulated sugar

1. In mixing bowl combine the cookie crumbs and melted butter.
2. Mixture will be crumbly.
3. Once well combined, press into bottom of dish.
4. I used a 9 inch cake pan.
5. In separate mixing bowl, combine cream cheese with sugar, vanilla extract and whipped topping.
6. When adding whipped topping, do one cup at a time gently folding it into cream cheese to make light and fluffy.
7. Once well mixed, spoon mixture on top of crust and level off.
8. Top with blueberry pie filling avoiding the edges.
9. Place in refrigerator for at least 2 hours so it can set up.
10. Serve and enjoy!

sandwich cookies, butter, cream cheese, whipped topping, vanilla, blueberry pie filling, white granulated sugar

Taken from cookpad.com/us/recipes/357138-nutterbutter-blueberry-cheesecake (may not work)