he crumbs.
Empty the cheesecake filling into a large mixing
br>Pour half of the cheesecake mixture in chilled crust, scattered
repare Graham Cracker Crust (**See Recipe below).
Combine cream cheese
se any Belgium waffle batter recipe, feel free to use your
nd chill overnight.
Transfer cheesecake to a serving platter. Spread
Remove the cheesecake from its pan and spread over the blueberry mixture
erries; puree until smooth (some blueberry bits will remain).
With
Cheesecake:
Combine 1st 3 ingredients;
Blueberry Topping;.
Combine the blueberries,
he mixture evenly on the cheesecake. Cut it into pieces and
Let cream cheese soften; whip until fluffy.
Gradually add condensed milk while continuing to beat until well blended.
Add lemon juice and vanilla; blend well.
Pour into prepared crust. Chill an hour or two before covering top of pie filling with Blueberry Sauce.
rust is chilling, make your blueberry filling: in a medium bowl
he pan to allow the cheesecake to settle evenly; let stand
about 5 minutes. Transfer the blueberry mixture to a bowl, cover
Preheat oven to 375 degrees.
Mix graham crackers, 1/2 C sugar and melted butter in a 9x13 pan.
Beat eggs, vanilla, cream cheese and 1/2 C sugar until creamy.
Pour onto crust and bake for 15 minutes.
Cool.
Heat blueberries, 1/3 C sugar, water, cornstarch and lemon juice in a small sauce pan until thick (will coat the back of spoon).
Pour over cheesecake mixture and chill.
Mix first 3 ingredients together and press firmly in a 9 x 13-inch baking dish.
Mix next 3 ingredients with electric beater until creamy and pour over crust.
Bake 15 minutes at 350\u00b0. Refrigerate overnight.
Pour 1 can blueberry pie filling over cheesecake and cover with Cool Whip.
Keep refrigerated.
rust.
Drop spoonfuls of blueberry preserves over the top.
Follow directions for crust on Jell-O cheesecake box.
Press about 3/4 of mixture into bottom of 9 x 13-inch pan.
Chill in refrigerator about 20 minutes.
Prepare Jell-O batter as directed on box.
When finished, add softened cream cheese to Jell-O mixture and beat with electric mixer until thoroughly mixed.
Fold in Cool Whip.
Spread 1/2 of mixture over crust.
Top with blueberries.
Add remaining cheese mixture.
Sprinkle with leftover crumbs.
Mix crushed vanilla wafers, nuts and butter in 9 x 13-inch greased pan. Pack into pan. In a bowl, beat eggs. Add cream cheese, sugar and vanilla and beat until smooth. Pour over crust. Bake at 325\u00b0 for 15-20 minutes. Let cool. Spread 1 can blueberry pie filling over. Whip cream with sugar and vanilla. Top over cheesecake. Refrigerate 24 hours.
he cheesecake ice cream mixture. Spread 1/3 of the blueberry pie