* 1 1/2 c Graham cracker crumbs
* 1 c Sugar
* 3 tbsp Sugar
* 3 Eggs
* 1/4 c Butter – melted
* 1 tsp Vanilla
* 2 tbsp Butter – melted
* 1 cn Blueberry Pie Filling
* 24 oz Cheese Cream – soft
For: 8 servings
Combine first 3 ingredients mixing well. Press into bottom and up sides
of 9 inch spring form pan; set aside. Beat cream cheese with electric
mixer until light and fluffy. Gradually add 1 cup sugar mixing well.
Add eggs one at a time beating well after each addition. Add 1 teaspoon
of vanilla and finish beating. Pour half of the batter into the prepared
Spoon the pie filling on top of the batter in a ring pattern about halfway
from the edge of the cake. Be careful not to spoon too much filling.
I used half the can and reserved the rest for topping the individual
slices. Bake at 375°F for 30 minutes.
Let cool to room temperature on a wire rack; refrigerate 12 hours. Remove
sides of pan.
Hint: To keep the top from cracking turn off oven 5
minutes before 30 minutes are up. Let cake cool with the oven being
careful not to let cake burn.