Lemon Blueberry Cheesecake

Crush Oreos finely and combine with melted butter. Pack down into 9" springform pan then bake at 350 for about 7-8 min. Remove and set aside. Lower oven temp to 325.

Place room temp cream cheese into a bowl and beat on low slowly adding sugar. Allow to mix a couple min once all sugar is added.

Pour in vanilla extract, lemon extract, sour cream, lemon zest, and lemon juice. Once well combined very slowly add eggs until just combined. You may need too use a spatula to make sure everything is well incorporated.

Once combined tap bowl on counter for about a min to release air bubbles.

Pour into springform pan and repeat process of tapping on counter to release are bubbles. This will help prevent cracks.

Place pan on a baking sheet and in oven. From this point you WILL not open the oven until every step is completed.

Bake at 325 for 30 min. Reduce temp to 250 and bake for 45 min. Turn oven off and let cheesecake sit in closed oven for 30 min. No peeking! Next, crack oven door and allow cheesecake to remain in oven another hour.

Then place cheesecake on counter to cool a little longer before placing in the fridge overnight.

Remove wall of springform pan and cover with blueberry pie filling. Enjoy!!