Ingredients
Crust:
2 cups + 2 tablespoons graham cracker crumbs, divided into 2 cups and 2 tablespoons for garnish
4 tablespoons granulated sugar
½ cup salted sweet cream butter melted and cooled
Cheesecake and blueberry layer
16-ounce packages (2 8-ounces) softened cream cheese
¾ cup powdered sugar
1 teaspoon pure vanilla extract
1 tablespoon freshly grated lemon zest
2 tablespoons freshly squeezed lemon juice from zested lemon
16-ounce containers (2 8-ounces) whipping cream, thawed (divided into 1 container for the cheesecake layer and 1 for the topping)
21-ounce can blueberry pie filling
instructions
Line a 9×9 baking dish with parchment paper. Lightly spray with nonstick cooking spray. Set aside.
Place the 2 cups graham cracker crumbs and 4 tablespoons granulated sugar in a medium mixing bowl. Stir to combine.
instructions
Pour the 1/2 cup of melted and cooled butter over the graham cracker-sugar mixture. Stir until the crumbs are completely coated.
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