Sweet Heat Cheesecake

Light and moist cheesecake with a little kick


- 12 graham crackers (about 2 cups)

- 1/4 cup of butter

- 1/2 cup sugar

- 2 packages (16 oz) cream cheese softened

- 4 eggs beaten

- 1 cup sugar

- 1 teaspoon vanilla extract

- 12 oz blueberry pie filling

- 1 jar Raspberry Balsamic Habanero Aspen Street Jam

- 1 tub of Cool Whip


1) Preheat oven to 375 degrees 

2) Put graham crackers in a gallon sized plastic bag and crush

3) Stir in melted butter and 1/2 cup of sugar

4) Beat the cream cheese in a bowl until smooth

5) Add the eggs, sugar and vanilla extract and mix well

6) Pour the cream cheese mixture over the crust

7) Bake for 20-25 min, or until done (it will be dry to the touch)

8) While its in the oven mix the blueberry filling and jam in a sauce pan over low heat for a couple minutes until it is combined. Let cool

8) Remove cheesecake from oven and let cool. Then top with the jam filling and then the Cool Whip. Enjoy!

9) Keep refrigerated