Blueberry Swirl Cheesecake
graham cracker crumbs
blueberry pie filling
Combine first 3 ingredients, mixing well.
Press into bottom and up sides of 9 inch 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 teaspoon 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.