|This easy and delicious cheesecake has the fruit baked inside the filling and is a nice twist to an old favorite.|
6 T. melted butter plus butter to grease the pan
2 1/2 C. crushed graham crackers
1/2 C. sugar
1 pound room temperature Philadelphia cream cheese (2, 8 oz. bars)
10 T. sugar
1 t. vanilla
4 large eggs lightly beaten
1 C. fresh blueberries
confectioners sugar for dusting
Preheat the oven to 320 degrees F. Butter a 9-10" spring form pan and set it aside.
Mix the melted butter, crushed graham cracker crumbs, and sugar together with a fork until uniformly crumbly. Dump into the buttered spring form pan. Pat firmly into the bottom and up 1" on the sides. I use a 1/4 c. measuring cup and tamp the crumbs into place. Scatter 3/4's of the blueberries in the bottom atop the crumbs. Set into the refrigerator while you make the cheese mixture.
Beat the cream cheese, sugar, vanilla, and eggs together in a large bowl until smooth and creamy. about 5-6 minutes. Pour atop the blueberries and bake for about 40 minutes. The cake should be pale golden and only wobble very slightly when you gently shake the pan.
Cool the cake in the pan for 10 minutes and run the blade of a knife around the outside to loosen. Remove the cake from the pan. Transfer the cake to a serving platter and dust with confectioners sugar and sprinkle with the remaining blueberries.