Blueberry Swirl Cheesecake

Directions

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.