3-8 ozcream cheese packs3/4 cup sugar1 tsp. vanilla extract2 tbsp. butter softened1 cup crushed crackers3 large eggs1 cup heavy creamAny brand of blueberry filling ( in can)
How to prepare:
1. Preheat oven to 325°f. 2. Line cupcake tins with paper liners. In a small bowl, combine crackers crumbs, melted butter. Press 1 tbsp of mixture into the bottom of each cupcake liner. Refrigerate while preparing the cheesecake batter. 3. Using a hand mixer beat cream cheese until soft & fluffy. Add the sugar, vanilla & heavy cream until smooth. Add 1 egg at a time, beating after each addition. 4. Spoon cheesecake batter into each cupcake liner. And bake for 15 to 20 minutes. Let cool in a pan on a wire rack. 5. Top each one with 1 tbsp of blueberry topping. Refrigerate for atleast 2 hours before serving.