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Blueberry swirl cheesecake

Yield: 8 Servings

Ingredients:

• 1 1/2 c Graham cracker crumbs
• 1 c Sugar
• 3 tb Sugar
• 3 Eggs
• 1/4 c Butter -- melted
• 1 ts Vanilla
• 2 tb Butter -- melted
• 1 cn Blueberry Pie Filling
• 24 oz Cheese

Instructions:

Cream -- soft Combine first 3 ingredients mixing well. Press into bottom and up sides of 9 in. spring form pan; set aside. Beat cream cheese with electric mixer until light and fluffy. Gradually add 1 cup sugar mixing well. Add eggs one at a time beating well after each addition. Add 1 tsp of vanilla and finish beating. Pour half of the batter into the prepared pan. Spoon the pie filling on top of the batter in a ring pattern about halfway from the edge of the cake. Be careful not to spoon too much filling. I used half the can and reserved the rest for topping the individual slices. Bake at 375 deg for 30 minutes. Let cool to room temperature on a wire rack; refrigerate 12 hours. Remove sides of pan. Hint:To keep the top from cracking turn off oven 5 minutes before 30 minutes are up. Let cake cool with the oven being careful not to let cake burn. Recipe By :

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