Step 1

Crush graham crackers in a food processor or blender until you have a fine crumb.

Step 2

Pour melted butter into processor and pulse until incorporated with graham cracker crumbs.

Step 3

Press crumb mixture into the bottom and up the sides of a springform pan, making sure it’s firmly packed.

Step 4

Refrigerate crust while you prepare the rest of the cheesecake. This will chill the butter and help firm up the crust.

Step 5

Combine cream cheese, cream, powdered sugar and vanilla in a bowl.

Step 6

Beat with a mixer until completely creamy and mixture is stiff.

Step 7

Pour cream cheese mixture into crust and spread until even.

Step 8

Refrigerate at least two hours.

Step 9

Top with blueberry pie filling.