Lemon Blueberry Cheesecake

So we had a "berry good" trip to Sam's club last week! The berries looked amazing and they had an even better price. So I went a little overboard on raspberries and blueberries. We ate a lot of the berries pretty fast, but I knew I had a blueberry cheesecake in my near future=) So this the the little beauty! I was on the search for some lemon cookies for a crust and this is what worked out great for us.

I also did blueberries double time by mixing them into the cheesecake and also topping the cake with them.

This is how I pulled it all together.

For the filling
* 4 pkg of softened cream cheese
* 4 eggs
* 1/2 cup evaporated cane sugar ( or you can use sugar)
* 2 Tbs. flour
* 1 teaspoon vanilla
* 1 heaping cup of fresh blueberries
* juice and zest of 1 lemon

For the crust
* 1 pkg lemon cookies
* 2 Tbs. melted butter

For the top
* 3/4 cup of your favorite store bought preserves or you could make your own
* 1 or more TBS. of lemon juice
* a splash of water if the preserves are to thick

To make the crust
Toss the cookies in a food processor and blend until they turn into crumbs then pour in the butter and pulse. Press the mixture into a 10 inch spring form pan and bake at 350* for about 5-8 mins, and allow to cool.

To make the filling
Beat cream cheese with a mixer on med-high until nice and smooth. Add each egg one at a time, beating well between each. Add the evaporated cane sugar mix well and with the mixer still going add in the flour, vanilla, juice and zest until everything is smooth. Then stir in the blueberries with a large spoon.

Pour the filling into the crust and bake at 300* for about an hour or until set. Allow to cool most of the way on the counter and chill overnight in the fridge. Top with the blueberry topping if you would like.