Lemon Blueberry Cheesecake

Directions

Base

1. Cut a piece of parchment paper to cover base of 9” springform pan.
2. With a pastry cutter or your hands combine Kinnikinnick Graham Crumbs and butter in a medium bowl.
3. Press into the base and ¼ of the way up side edges of springform pan.
4. Wrap outside of pan base with tin foil to create a waterproof barrier. Set aside.
   

Filling

1. Preheat oven to 325°F (162°C)
   
2. In a small pot melt chopped white chocolate and cream. Set aside to cool slightly.
   
3. In a medium bowl beat cream cheese until smooth, scraping down in between mixing (approx. 5 - 7 minutes).
4. Add granulated sugar and mix until smooth.
5. Beat in eggs one at a time, scraping down bowl after each addition.
6. Add lemon zest and juice. Mix until combined.
7. Slowly add melted chocolate. Mix just until combined.
8. Fold in blueberries. 
9. Pour cheesecake filling over graham crust base.
10. Place filled springform pan on baking tray (with sides).
11. Place in preheated oven. Add water to baking tray up to ½ the depth of the baking tray.
12. Bake for 65 - 70 minutes.
13. Cool on the counter for 15 minutes before refrigerating for minimum 4 hours.

Assembly

1. Remove Lemon Blueberry Cheesecake from refrigerator. Remove outer pan ring.
2. Carefully lift cheesecake off of pan base and parchment. Place cheesecake on serving tray.
3. In a small bowl toss wet blueberries in sugar. 
4. Decorate with optional whipping cream,, sugared blueberries, lemon zest and lemon slices. 

Yields 1 cheesecake