Blueberry Crunch Cheesecake

 

It's always nice to have an easy recipe for a showstopper dessert.  This cheesecake not only uses the Basic Oatmeal Cookie Mix for the crust and topping, but also blueberry pie filling from storage.  In a pinch, powdered eggs may be used.

You can vary the flavor of this cheesecake by using other pie fillings such as cherry, raspberry, peach, or boysenberry.

Blueberry Crunch Cheesecake 

 

16 Servings

Crust

3 cups Basic Oatmeal Cookie Mix

2 tablespoons water

         

Filling

3 8 oz. packages cream cheese

3/4 cup sugar

3 eggs

1/4  cup flour

1 cup sour cream

         

1 20 oz. can blueberry pie filling, (you may substitute cherry, boysenberry, or peach)

         

2 cups Basic Oatmeal Cookie Mix

         

2 cups sweetened whipped cream

         

1.    Preheat the oven to 350.  

2.    Spray a 9" or 10" springform pan with non-stick spray, line with parchment, then spray the parchment with non-stick spray. 

3.    Crust:  Stir together the 3 cups oatmeal cookie mix and water. 

4.    Press into the prepared pan and bake 10 minutes. 

5.    Meanwhile, blend filling ingredients, except  pie filling, in food processor (or in a mixer) until smooth and pour over the baked crust.

6.    Spoon the pie filling evenly over the cheese mixture.

7.    Sprinkle the 1 1/2 cups cookie mix over the cheesecake.  Bake for 45 to 60 minutes or until set. 

8.    Chill before removing from pans.

9.    To serve:  cut into fourths, then each fourth into four pieces and top each with whipped cream.