There are so many recipes for cheesecake but what is just one more? You can never have enough, I always say.
- 1/2 cups gingersnap crushed wafers
- 3 tbsp. melted butter
- 2 pkgs Philadelphia Light Cream Cheese
- 2 pkgs. regular Philadelphia Cream Cheese
- 1 cup sugar, divided
- 1 tbsp. pure vanilla
- 3 eggs
- 1 tsp. blueberry flavouring
- 3/4 cup fresh blueberries
- 8 oz. whipped topping
Heat oven to 325 degrees. On bottom layer place a pan with water in it.
Mix together the gingersnap crumbs and melted butter and press into the bottom of a 9 inch springform pan.
In your electric mixer, beat 3 pkgs. of cream cheese (LESS CALORIES THIS WAY AND STILL THE RICH TASTE) with 3/4 cup sugar and 1 tbsp. vanilla. Add the eggs, one at a time, and mix until smooth. Fold in 3/4 cup fresh and washed blueberries. Pour into pan.
Bake for 50-60 minutes until center is almost set. Run a knife around the edge of the pan to loosen and let cool completely.
Beat the remaining pkg of cream cheese, sugar, blueberry flavouring and blueberry juice until well blended. Spread over the top of the cheesecake. Refrigerate at least 5 hours. When serving, plate and add a few fresh blueberries.
