Blueberry Bliss Cheesecake

Ingredients:

• 1 and 1/2 cups Black & White cookie crumbs
• 5 tablespoons unsalted butter, melted
• 3 containers (24 oz) Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 cup granulated sugar
• 2 teaspoons pure vanilla extract
• 4 large eggs
• 1 can (21 oz) of blueberry pie filling
• 1/2 cup caramel sauce

Directions:

1. Preheat oven to 350°F. Grease a 9-inch springform pan.
2. In a medium bowl, combine the cookie crumbs and melted butter. Press mixture into the bottom of the prepared pan.
3. Using an electric mixer, beat the cream cheese, sugar, and vanilla extract on medium speed until creamy and smooth.
4. Add eggs one at a time, beating well after each addition. Pour the mixture over the crust in the prepared pan.
5. Dollop spoonfuls of blueberry pie filling onto the cheesecake. Use a knife or toothpick to swirl the blueberry filling into the cheesecake batter.
6. Bake for 45-50 minutes or until the cheesecake is set and the edges are lightly browned.
7. Remove from the oven and let the cheesecake cool to room temperature. Refrigerate for at least 1 hour before serving.
8. When ready to serve, drizzle caramel sauce over the top of the cheesecake.
9. Slice and serve.