Blueberry Cheesecake

Yields: 1- 9 inch Cake| Level: Medium| Total Time:  2 hours + overnight chill
Berry Mixture:
- 8 oz frozen blueberries
- ¾ teaspoons lemon juice
- 2 cups Oreo cookie crumbs
- 2 tablespoons unsalted butter, melted
- 1 lb cream cheese, room temperature
- 1 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon all purpose flour
- 2 teaspoons vanilla extract
- 2 large eggs, room temperature
- 1/2 cup + 2 tablespoons heavy cream
- little bit of lemon zest
- 2 tablespoons berry mixture
- ¼ cup fresh blueberries + more for topping

1. Preheat oven to 350°F. Line and grease bottom and sides of nonstick 9 inch round pan.
Berry Mixture:
2. Set a strainer of a bowl. Mash the frozen blueberries over the bowl to get as much juice as you can. (Aim for ½ cup.)
3. In a small saucepan, boil the juice from the berries until juice has reduced to a few tablespoons (estimate). Remove from heat.
4. In a food processor, pulse the reduced berry mixture with the reserved mashed berries until blended. Set aside.
5. In a small-medium bowl, mix Oreo crumbs with melted butter until crumbs are coated with butter.
6. Press crumbs onto the bottom and sides of pan and bake for 5 minutes. Remove and set aside to cool.
7. Reduce oven temperature to 325°F.
Cheesecake filling:
8. In a large bowl with electric mixer, beat together cream cheese and sugar until light and fluffy (about 3 minutes on low-medium speed).
9. Add salt, flour, and vanilla extract and beat until incorporated.
10. Add the eggs, beating after each addition.
11. When mixture is smooth, add in the heavy cream and beat slowly at first.
12. When cream is more incorporated, increase the speed to medium. Beat until mixture is creamy.
13. Divide batter into two bowls.
14. Fold in berry mixture and half of the fresh blueberries to one of the bowls and mix until combined. (This will be your berry cheesecake filling.)
15. Pour the berry cheesecake filling (with real blueberries too!) over crust and bake for 10 minutes.
16. Remove from oven and sprinkle the rest of the blueberries on top of blueberry cheesecake layer.
17. Pour the other cheesecake filling on top.
18. Bake for about 40-50 minutes, or until middle is set and jiggles, but not liquid.*
19. Allow cheesecake to cool at room temperature before chilling completely overnight.

- At 40-45 min, I checked to make sure the middle was set. I turned off oven, but left cheesecake inside for about 30 minutes before removing to cool at room temperature.
- After I turned off the oven, I ran a knife around the edges to loosen the cheesecake from the sides (this prevents cracking during the cooling process), before I returned the cheesecake back to the turned-off oven.