Blueberry Cheesecake

One of the recipes that my co-workers often request is blueberry cheesecake.  This is a slightly modified version of a recipe from Emeril.  I hope you find it as enjoyable as my co-workers have.


Blueberry Cheesecake
Crust:
1/2 box (1 package) graham crackers or vanilla wafers, crushed
1/4 cup sugar
2 tbsp butter, melted

Filling:
5 boxes cream cheese (8 oz each), softened
1 1/4 c sugar
5 eggs, room temperature
2 tbsp vanilla
approximately 4 cups of blueberries (fresh preferred, but frozen work if thawed and rinsed)

Topping (optional):
fresh blueberries or blueberry sauce
powdered sugar

Mix crust ingredients and press into 9" springform pan lined with waxed paper over the bottom.  Set aside.  Preheat oven to 325 degrees.

Cream sugar, vanilla, and cream cheese until well mixed.  Add eggs one at a time, beating just until incorporated each time.  Do not over mix or you will have a large crack in your cheesecake.  Fold blueberries in by hand to cheesecake mixture.  Pour cheesecake mixture onto the crust and smooth top with spatula.  Bake until top is no longer shiny (approximately one hour). 

Turn off the oven and leave cheesecake in with door closed for another hour.  Remove cheesecake from oven and carefully run knife around edge of springform pan.  Refrigerate 8 hours (overnight is better) to cool and allow flavors to develop.  Remove from springform pan.  Dust top with powdered sugar (if desired).  Serve plain or with either fresh blueberries to garnish or topped with a small amount of blueberry sauce.