Ingredients
Scale
- Crust:
- 2 tbsps butter, unsalted
- 22 chocolate sandwich cookies (I used Fudgeos), processed finely in a processor
Cake - 3 (8 oz) packs of cream cheese, room temperature
- 1 1/4 cup sugar
- 1 1/2 tsps vanilla
- 4 large eggs whites, room temperature
- 2 cups sour cream
- 1 cup of blueberry pie filling
Instructions
- Pre-heat oven to 350°F.
- Lightly grease a 8″ spring form cake pan with butter. The pan sides should be at least 2 1/2″ to 3″ high.
- Combine cookie crumbs with the melted butter.
- Press the cookie crumb and butter mixture onto the bottom and sides of the pan using the bottom of a measuring cup (or similar) to flatten it down and pack it. Try to do this as evenly as possible. The crumbs should reach a little over half way up the sides of the pan.
- Cream together 1 cup of the sugar with the cream cheese and 1 tsp of the vanilla. Use an electric mixer to combine this well.
- In a separate bowl and using clean beaters, beat the egg whites until they form stiff peaks. Use an electric mixer for this.
- Once eggs have formed stiff peaks, gently fold them into the cream cheese. Do this in 3 parts – not all at once.
- Pour the cream cheese batter into the cake pan and spread it around with a spatula to make sure it’s even.
- Bake for 35 minutes.
- Combine sour cream with remaining sugar and vanilla (1/4 cup sugar and 1/2 tsp vanilla).
- Once the cake has baked for 35 minutes, evenly spread the sour cream mixture over the hot cheesecake.
- Spread the blueberry pie filling over top of the sour cream mixture.
- Bake in the oven for an additional 15 minutes.
- Once it has finished baking allow to cool on a wire rack (still in the pan) until it reaches room temperature.
- Chill covered in the fridge overnight (still in the pan).
- The next day, remove from the pan and it’s ready to serve! 🙂
- Category: Dessert
