Blueberry cheesecake

Blueberry Cheesecake…Oh my, this is delicious…
Daughter came for a visit today…I made it early this morning;
after it cooled down - I stuck it in the freezer for 1 hour…and then
in the fridge for two hours…it was soo creamy and soo good.
I drizzled a little honey in the center and piled on some blueberries
and a piece of mint…for presentation! 👍
I made it in my 7” cheesecake spring pan…
I think I got this recipe down pat! It’s perfect…
Hint, I got the eggs and cream cheese at room temperature by putting
the eggs in warm water and putting the cream cheese (in the foil ) in
warm water as well for about 10 minutes…the sour cream - I put into
a measuring cup and put the measuring cup in warm water( halfway up )
for 5 minutes…
No cracks.👍

Recipe for Seven Inch Blueberry Cheesecake:
Make a graham cracker crust with about 5 graham
crackers, 1 heaping TBL sugar, and about 3 TBL butter…
Put through mini chopper and press into greased cheesecake spring pan.

The cheesecake:
1 - 8 oz bar of cream cheese - softened
1/2 cup white sugar
1 tsp vanilla
2 eggs ( not too large) at room temperature
1/2 cup full fat sour cream at room temperature
1 cup blueberries

Whip cream cheese, vanilla and sugar, then add eggs one at a time
and whip after each addition…then whip in sour cream..
Lastly fold in with a spoon 1 cup of blueberries…pour into spring pan..

Bake in pre heated oven for 25 minutes @ 350° …then shut off oven
and leave cheesecake in the oven with the door shut for 30 minutes…
This will be slightly giggly in the center…it will firm up more after chilling.