Ingredients:
For the crust:
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1/4 cup granulated sugar
For the filling:
24 oz cream cheese, at room temperature
1 cup granulated sugar
1 tsp vanilla extract
4 large eggs, at room temperature
2 cups fresh blueberries
Directions:
- Preheat the oven to 325°F (160°C).
- In a medium bowl, mix together graham cracker crumbs, melted butter, and granulated sugar until well combined.
- Press the mixture evenly into the bottom of a 9-inch springform pan.
- Bake for 10-12 minutes, or until golden brown. Set aside to cool.
- In a large mixing bowl, beat cream cheese, granulated sugar, and vanilla extract until smooth.
- Add eggs one at a time, beating well after each addition.
- Fold in fresh blueberries.
- Pour the mixture over the cooled crust.
- Bake for 50-55 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven and leave the cheesecake inside to cool for 30 minutes.
- Remove the cheesecake from the oven and run a knife around the edges to loosen.
- Chill in the refrigerator for at least 4 hours, or overnight, before serving.