Two cups (for about 300g) of fresh blueberries.

For the blueberry topping:

1 cup (150g) fresh blueberries.

Two tbsps. of granulated sugar.

One tsp. of lemon juice.

Additional fresh blueberries for garnish (optional).

Directions:

Step 1

To start, crush the graham crackers in a blender until you have a fine crumb.

Step 2

Then, pour the melted butter into the blender and pulse until it becomes incorporated with graham cracker crumbs.

Step 3

Press the crumb mixture into the bottom and up the sides of a springform pan, making sure it’s firmly packed.

Step 4

After that, refrigerate the crust while you prepare the rest of the cheesecake (this will sit back the butter and assist the company up the crust).

Step 5

Next, blend the cream cheese, cream, powdered sugar, and vanilla in a bowl, then, beat with a mixer till it becomes creamy and the combination is stiff.

Step 6

Then, pour the cream cheese mixture into the crust and spread until even, and let cool for a minimum of hours.

Step 7

Finally, top with blueberry pie filling.