Fresh Blueberry Cheesecake

Last week we went to a blueberry U-Pick and picked 2 whole flats of berries. So let me tell you, we will be seeing lots of blueberry dishes to use up all the berries. We froze some to use this winter, but still have lots to use. The first thing we tried was this amazing cheesecake recipe.


Ingredients:
Crust
2 cups graham crumbs
1/2 cup melted butter
1/4 cup sugar

Cheesecake
1 8 oz package of softened cream cheese
1 cup white sugar
1/4 tsp salt
zest from 1 lemon
3 tsp lemon juice
2 tsp vanilla

Pack graham crumbs, sugar and butter into a 9x13 pan.

In a bowl, cream together cream cheese and sugar. Add salt, lemon zest, lemon juice and vanilla to cream cheese mixture. Blend in one large tub of Cool Whip and carefully fold in 3 cups of fresh blueberries.

Pour cream cheese mixture over graham crust. Refrigerate a few hours to harden the crust.