Crumb crust
8 ounces finely ground graham crackers (grind them in a food processor)
8 tablespoons (1 stick) unsalted butter, melted
1/2 cup sugar
1/4 teaspoon salt
cheesecake filling:
5 (8-ounce) packages cream cheese, softened in microwave or set out to be room temp-not cold!
1 3/4 cups sugar
3 tablespoons all-purpose flour
5 large eggs
2 large egg yolks
1/2 teaspoon vanilla
Blueberry topping
1 can of blueberry pie filling or you can use fresh berries and reduce them in pot of sugar and water
4 tablespoons of limeade (buy a can of frozen minute maid limeade and melt it a tad)mix blueberry and limeade…if you want it really tart just add more limeade
Make crumb crust: Stir together crust ingredients and press onto bottom and up the sides, stopping one inch shy of the top rim, of a buttered 9 1/2-inch (or 24 cm) springform pan. Put in freezer for about 20 minutes while you make the cheesecake batter.
cheesecake filling: Preheat oven to 450 (you will drop the the temp down to 200 later so that temp is just temporary!!) Beat together cream cheese, sugar, flour with an electric mixer until smooth. Add vanilla, then eggs and yolks, one at a time, beating on low speed until each ingredient is incorporated.
Put springform pan with crust on a cookie sheet or pizza pan (to catch drips). Pour filling into crust (springform pan will be completely full) and baking in baking pan in the middle of the oven for 12 minutes. Please watch your cake because some ovens will top-brown very quickly and if yours does too fast, turn the oven down as soon as you catch it. ***NOW Reduce the temperature to 200 degrees for the remainder of cooking time*** Cook for about an hour and 20-30 min at 200 degrees. Should be a little jiggly when you take it out.
Let it cool for a bit and then put in fridge for an hour or two so it can stiffen up a bit and get cold….then top with blueberry mixture after its completely cool. Keep covered in fridge so it doesn’t dry out.
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