Blueberry Cheesecake...oh my!

Crust:

-1 1/4 cup crushed graham crackers (whirl broken crackers in the blender)

-1/2 stick butter

-2 1/2 T cane sugar

Filling:

-2 8oz pkgs cream cheese

-1/2 cup sour cream

-1/2 c cane sugar

-2 eggs

- 1 T fresh lemon juice

Bake at 350 approx. 25 minutes until set well and lightly browned.

Chill.

**Blueberry Topping:

3 cups fresh or frozen blueberries

-3/4 c cane sugar

-2 T coconut oil

-3T arrowroot

Cook over medium low heat until slightly thickened and blueberries have softened.

Chill and serve over sliced cheesecake.

**
Blueberry Topping would be great over homemade pancakes!

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FOR MORE IN-SEASON BLUEBERRY RECIPES, VIST TAMMY'S RECIPES!

A COUPLE MORE OF MY BLUEBERRY RECIPES:

WHOLE WHEAT BLUEBERRY CAKE (sometimes I serve this for breakfast without the frosting-my favorite cake!)

TRIPLE BERRY FRUIT CRISP (oh so good!)

DOUBLE BERRY SMOOTHIE

BLUEBERRY-DEW (smoothie)

BERRY-BANANA SMOOTHIE