Blueberry Cheesecake

Dad is the cheesecake man. He makes really fantastic cheesecakes that are ginormous. And that means they are really, really big. Since I don't get to see him very often, he made a huge effort to make every yummy treat he knew how to make.

It resulted in 4 cheesecakes and a key lime pie in a week. I gained 5 pounds. Mom and Hali counted the desserts in the fridge one night: 5 choices. Obviously I had one of each. Every night. Someone please save me from myself. Nobody should be so committed to dessert. (But it is really good.)

If you know Dad, give him a call. He is the cheesecake man. If you don't know him you will have to make your own cheesecake. Several other flavors will be coming soon.

Blueberry Cheese Cake

Crust

For 10 inch springform pan For 9 inch springform pan

1 ½ cups vanilla wafer crumbs 1 cup vanilla wafer crumbs

¾ cup flaked coconut – toasted ½ cup flaked coconut – toasted

3/8 cup finely chopped walnuts ¼ cup finely chopped walnuts

3 T sugar 1/8 cup sugar

½ cup butter – melted 6 T butter – melted (a little less butter works ok) Combine 1st 4 ingredients in bowl – stir in butter Press onto bottom an 1 in up sides of springform pan Refrigerate for 15 min.

Cook Sauce

2 ½ cups blueberries

¼ cup sugar (combine sugar and cornstarch before adding) (little less sugar)

3 t cornstarch

1 T water

1 T lemon juice

Cook until it thickens.

Filling

3 packages (8 oz each) cream cheese – softened

1 (14 oz.) sweetened condensed milk

4 eggs

1 tsp vanilla

In a mixing bowl, beat cream cheese until smooth. Beat cream cheese and condensed milk till combined. Add eggs and vanilla; beat till combined Pour ½ in to crust. Add ½ of blueberry sauce. Add rest of filling. Swirl in the rest of blueberry sauce. Place pan on baking sheet. Bake at 350 for 50 to 60 min or until center is nearly set Cool for 10 min. Carefully run a knife around edge of pan to loosen. Refrigerate overnight