br>Pour half of the cheesecake mixture in chilled crust, scattered
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
Blueberry Topping;.
Combine the blueberries,
he mixture evenly on the cheesecake. Cut it into pieces and
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
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
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.
Combine crumbs, 1/2 cup sugar and butter; blend well.
Pack firmly into bottom of a 13 x 9-inch pan.
Beat cream cheese until smooth.
Add eggs, vanilla and remaining sugar; beat until fluffy. Spread over crumb mixture.
Bake at 375\u00b0 for 20 minutes or until done.
Remove from heat; let cool.
Combine blueberry pie filling, lemon rind and lemon juice in a saucepan.
Place over low heat; bring to boiling point, stirring constantly.
Cool.
Spread over cheesecake; chill.
f the waffle is the cheesecake filling.
Whip together all
nd spread over top of cheesecake.
Chill at least one
raditional look then cover with cheesecake mixture. For a more stable
ream, graham cracker mixture and blueberry sauce three times; swirl.