• 3 cups blueberries
    • 1/2 cup sugar
    • 1 1/2 cups graham cracker crumbs
    • 6 tablespoons melted butter
  • 2 tablespoons sugar
  • 1/2 cup sugar
  • 2 (8 ounce) packages of  softened cream cheese
  • 1 teaspoon vanilla extract
  • 2 eggs


Combine the blueberries and 1/2 cup of sugar in small saucepan. Cover and place on low heat.
Simmer for 8-10 minutes and remove from heat.
After pan cools…. place in the refrigerator to chill and let thicken for 1-2 hours.
Next Step: Preheat oven to 350 degrees. Spray a 9 x 13 inch baking dish with nonstick cooking spray.
In small bowl combine graham cracker crumbs, 6 tablespoons melted butter and 2 tablespoons sugar.
Press this mix evenly into baking dish.
In a stand mixer (with the paddle attachment) mix 1/2 cup sugar and cream cheese until smooth.
Turn mixer to low; add vanilla extract and 1 egg at a time mixing just until incorporated.
Pour the cream cheese mixture over your graham cracker crust.
With chilled blueberry sauce make two thick lines down the length of the pan over the top of the cream cheese.
Being careful, use a toothpick,  bamboo skewers or chopsticks,  swirl the sauce (NOT the crust!).
Bake 40-45 minutes or until set in the center.
Chill before cutting and refrigerate all leftovers.

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