INGREDIENTS :

Graham Cracker Crust :

• 1 1/2 cups     Graham Cookies
• 2 tbsp            Granulated sugar
• 6 tbsp            Butter

No Bake Cheesecake :

• 680 grams Cream Cheese 
• 3/4 cup      Powdered Sugar
• 2 tsp          Fresh lemon juice
• 1 tsp          Vanilla extract
• 2 cups       Heavy Cream

Blueberry Topping :

• 2 1/2 cups         Blueberries
• 2 tbsp                Lemon juice
• 1/4 cup             Granulated Sugar
• 1/4 cup             Water
• 1 tbsp               Cornstarch
• 2 tbsp               Water

INSTRUCTIONS :

Graham Cracker Base :

1. Lightly spray a 9-inch round springform pan with nonstick cooking spray.

2. Add Graham Cookies to a mixing bowl. Break them up so they resemble dry, crumbly sand. 

3. In a medium bowl stir together the grinded Graham Cookies, sugar and melted butter.

4. Press the mixture into the bottom of the springform pan .

5. Put the base in the freezer as you make the filling.

Cheesecake Filling :

1. In a large bowl, beat the cream cheese until smooth.

2. Beat in the powdered sugar, lemon juice and vanilla extract. 

3. Add the whipping cream to a mixing bowl. Using a whisk or electric mixer, beat it until it doubles in volume and peaks form.

4. This should take about 3 to 5 minutes. Set it aside in the fridge or in a cool place. Make sure the whipping cream is chilled before using it.

5. Using a rubber spatula, gently fold in the whipped cream into Cream Cheese mixture.

6. Spoon the batter into the prepared crust, and smooth the top.

7. Place in the fridge to chill for at least 6 hours, or overnight. 

Blueberry Topping :

1. Add the blueberries, sugar, lemon juice and 1/4 cup water to a medium saucepan over low-medium heat.

2. Gently stir the mixture as it begins to boil gently. The blueberries will start to soften. Boil for 5 minutes while stirring.

3. In a small cup, dissolve the cornstarch in the 2 tablespoons of water. 

4. Add the cornstarch mixture to the blueberries, gently stirring as the mixture thickens. 

5. Once the blueberry sauce looks thick and no longer watery, remove from the heat and cool fully. The sauce will continue to thicken as it cools. 

Serving the Cheesecake :

• Take the cheesecake out of the fridge. Trace around the inside of the springform pan with a thin, sharp knife. Then unclamp the pan.

• Top the cheesecake with the cooled blueberry topping, and optionally decorate with whipped cream.