18 graham crackers whole

1/2 cup butter 1 stick, melted

8 oz cream cheese brought to room temperature

1 cup heavy cream

1 cup powdered sugar

1 tsp vanilla extract

1 ½ cups blueberry pie filling


Crush graham crackers in a food processor or blender until you have a fine crumb.

Pour melted butter into processor and pulse until incorporated with graham cracker crumbs.

Press crumb mixture into the bottom and up the sides of a springform pan, making sure it’s firmly packed.

Refrigerate crust while you prepare the rest of the cheesecake. This will chill the butter and help firm up the crust.

Combine cream cheese, cream, powdered sugar and vanilla in a bowl.

Beat with a mixer until completely creamy and mixture is stiff.

Pour cream cheese mixture into crust and spread until even.

Refrigerate at least two hours.

Top with blueberry pie filling.