Blueberry Cheesecake

I decided to try to make a blueberry cheesecake. I used the Philadelphia cream cheese cheesecake recipe and it turned out good. It has a light blueberry flavor that isn't overpowering. If you'd like more blueberry flavor, you can top it with some blueberry pie filling or a blueberry sauce. How much of the crust ingredients you use depends on whether you want just a bottom crust or a crust that goes up the sides of the pan.
Ingredients:
Crust:
1/4 to 1/3 cup of butter
1 to 2 tsp sugar
1 to 1 1/4 cup graham cracker crumbs or plain cookie crumbs
Filling:
3 8 oz blocks of cream cheese
3/4 cup sugar
3 eggs
1 tsp vanilla
8 oz blueberries
Directions:
Melt butter. Add graham cracker crumbs and sugar and stir until coated. Press into pie pan and set aside.
Preheat oven to 325 degrees.
You can use a food processor or a bowl and hand mixer to make the filling. Add cream cheese and sugar to food processor and cream together. Add eggs and vanilla and blend until smooth. Scrape down the sides as needed. Add most of the blueberries and blend until chopped up. Add the rest if the blueberries and pulse until distributed into batter. Pour batter into pie pan. Place in 325 degree oven and bake for 55 minutes. Allow to fully cool and place in refrigerator for an hour or so before slicing and eating, Enjoy! If you don't like cracks in the top of your cheesecake, place the pie pan into a slightly larger pan and fill with water to a half inch below the pie pan and bake.