Ingredients
Instructions
- Press crumbled lemon cookies into bottom and up on sides of a 9 or 10 inch springform pan. Chill.
- Preheat oven to 375 degrees.
- Combine all of the filling ingredients into a bowl of an electric mixer; beat until smooth and fluffy (about 15 minutes).
- Fold in 1 cup blueberries and blend lightly.
- Add prepared filling onto crust.
- Bake for 50-60 minutes, until set.
- After taking the cheesecake out, turn the oven temperature up to 475 degrees.
- Mix topping ingredients together, using an electric mixer, and pour on top of cheesecake.
- Bake for about 7 minutes.
- Cool cheesecake, then refrigerate to keep it firm.
- Garnish with fresh blueberries and lemon zest!