Ingredients :
- For Crust
- 1 cup Nilla wafer cookies, crushed
- 1/2 cup cocoa krispies
- 4 tablespoons butter melted
- For Filling
- 16 ounces cream cheese, at room temperature
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon lemon zest, finely grated
- 1 tablespoon fresh lemon juice
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 1/2 cups fresh blueberries
- For Whipped Cream Topping
- 1 cup heavy whipping cream
- 1/4 cup confectioner's sugar
- 1 teaspoon vanilla extract
- For Garnish
- as needed fresh blueberries,
Method :
- Preheat oven to 325. Spray a 9 by 9 inch pan with bakers spray. Line pan with foil with ends extending over edges for easy removal after baking. Spray foil with bakers spray
- Make crust
- Crush Nilla wafer cookies to crumbs in a food processor
- In a bowl mix crumbs with cocoa krispies and butter until moistened. Try not to crush the cocoa krispies to much
- Press into prepared pan and freeze while preparing filling
- MAKE cheesecake Filling
- In a large bowl beat cream cheese until smooth
- Add sugar, lemon zest, lemon juice, vanilla and salt and beat until smooth
- Add eggs, one at a time and beat smooth
- Stir in sour cream until well combined
- Pour into prepared crust. Place blueberries on top of filling , they should sink somewhat but still be visable
- Bake for 35 to 45 minutes utes until just slightly jiggly in center. Remove from oven and cool completely before refrigerating at least 4 hours until well set.
- Remove cheesecake by running a thin knife around edges and pulling up foil to lift out of pan
- Make Whipped Cream
- Whip cream to soft peaks, add sugar and vanilla and beat until it hold it shape
- Top chessecake with whipped cream.
- Cut into bars. Top each bar with a fresh blueberry. Keep refrigerated until ready to serve
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