Ingredients
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For the crust
1 1/2 cups crushed cookies
1/3 cup butter, melted
2 tablespoons sugar
For the filling:
2 cups cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 cup heavy cream, whipped until stiff
1 cup blueberries (extra for decoration)
For the blueberry swirls:
1 cup blueberries
1/4 cup sugar
Juice of half a lemon
Instructions
Prepare the crust:
Mix together crushed graham crackers, melted butter and sugar.
Press firmly into the bottom of a springform pan. Chill in the refrigerator while you prepare the filling.
Make the Blueberry Swirl:
Combine blueberries, sugar and lemon juice in a saucepan over medium heat.
Cook until the berries break down and the mixture thickens. Let cool and puree until smooth.
Prepare the filling:
Mix the cream cheese, sugar and vanilla extract until smooth.
Carefully fold in the stiffly whipped cream and a few whole blueberries.
Assemble the cheesecake:
Now pour half of the cream cheese mixture over the base.
Then spoon some blueberry swirl over the top and use a toothpick to create swirls.
Now repeat with the remaining cream cheese mixture and the blueberry swirl.
Chilling:
After that, chill the cheesecake in the refrigerator for at least 4-6 hours or until firm.
Decorate and serve: