Blueberry Delight Cheesecake

Ingredients

• 1 package of Vanilla wafers (11 oz)
• 6 oz unsalted butter, melted
• 3 containers of Norman's Kosher Cholov Yisroel Cream Cheese (24 oz total), softened
• 1 cup granulated sugar
• 4 large eggs
• 2 tsp vanilla extract
• 1/2 tsp salt
• 1 can of Blueberry pie filling (21 oz)
• 1 1/2 cups Whipping cream
• 2 Tbsp powdered sugar

Directions

1. Preheat oven to 350°F. Crush the Vanilla Wafers in a blender or food processor until they resemble fine crumbs. Add melted butter to the crumbs and mix well.
2. Press the crumb mixture onto the bottom and up the sides of a 9-inch springform pan. Bake for 10 minutes. Remove from oven and let cool.
3. In a bowl, beat the softened Norman's Kosher Cholov Yisroel Cream Cheese, granulated sugar, eggs, vanilla extract, and salt until smooth and creamy.
4. Pour half of the cream cheese mixture over the crust. Spoon the Blueberry pie filling over the cream cheese mixture. Pour the remaining cream cheese mixture over the Blueberry pie filling.
5. Bake for 50-55 minutes or until the center is almost set.
6. Remove from the oven and let the cheesecake cool. Chill in the refrigerator for at least 4 hours or overnight before serving.
7. In a mixing bowl, whip the Whipping cream and powdered sugar until stiff peaks form. Top the cheesecake with whipped cream before serving.