Blueberry Swirl Cheesecake Recipe

• 1 1/2 c. Graham cracker crumbs
• 1 c. Sugar
• 3 Tbsp. Sugar
• 3 x Large eggs
• 1/4 c. Butter, melted
• 1 tsp Vanilla
• 2 Tbsp. Butter, melted
• 1 can Blueberry Pie Filling
• 24 ounce Cheese, Cream, soft

1. Combine first 3 ingredients, mixing well.
2. Press into bottom and up sides of 9 in.
3. spring form pan; set aside.
4. Beat cream cheese with electric mixer till light and fluffy.
5. Gradually add in 1 c. sugar, mixing well.
6. Add in Large eggs, one at a time, beating well after each addition.
7. Add in 1 tsp of vanilla and finish beating.
8. Pour half of the batter into the prepared pan.
9. Spoon the pie filling on top of the batter in a ring pattern about halfway from the edge of the cake.
10. Be careful not to spoon too much filling.
11. I used half the can and reserved the rest for topping the individual slices.
12. Bake at 375 deg for 30 min.
13. Let cold to room temperature on a wire rack; chill 12 hrs.
14. Remove sides of pan.
15. Hint:To keep the top from cracking, turn off oven 5 min before 30 min are up.
16. Let cake cold with the oven being careful not to let cake burn.

graham cracker crumbs, sugar, sugar, eggs, butter, vanilla, butter, pie filling, ounce cheese

Taken from cookeatshare.com/recipes/blueberry-swirl-cheesecake-88417 (may not work)