For my sister's baby shower, I basically started my own "cheesecake factory."
Now, I don't want to sound arrogant, but I'm just going to state a fact. Each time I go to a potluck/party and bring these, everyone raves and/or asks me for the recipe. And I think I've made this cheesecake 10+ times by now and decided to share the recipe with everyone...... now my only social charm is gone, I suppose.
I based this off a Kraft recipe and have tweaked it over the years:
For ONE cheesecake (bar), 13 x 9" pan
6 tablespoons butter, melted
2 cups graham cracker crumbs <-- I use Russian tea biscuits
2 (8 ounce) packages cream cheese, softened <-- I use 1 package of neufchatel (1/3 fat) and 1 regular
3/4 cup sugar
2 large eggs
1 teaspoon vanilla
1 (8 ounce) jar blueberry jam (or preserves) <-- I try to go with blackberry if I can
1 cup blueberries <-- Usually use frozen
Adapted from: HERE
So for this endeavor, I used to crush these manually using a stick and large bowl. No more, now that this food processor is in my life! I like to crush these finely but not into powder.
Four cheesecakes = LOTS of crumbs.
This was the setup of the "cheesecake factory," the night before the shower. Eggs and cream cheese need to hang around for a while as to not be cold solid from the fridge.
Four cheesecakes also equates to a LOT of butter. This butter needs to be melted. I prefer to do this over flame rather than microwave. Once it's melted and cooled a bit, mix it with the crumbs. Easy, right?!
Pressing the crumbs into pans. I do NOT normally line with parchment, but this was for a larger crowd, so I did. Otherwise, you can lightly spray a pan.
Dog not included, but he just wanted to say hai.
Don't forget to add your blueberries on top of the jam!
The rest of the ingredients are beaten in a large bowl. This is why the cream cheese should be soft. Beat the cream cheese first before adding the eggs, sugar, etc. I didn't take pics of this part, because doing this 4x got a little hectic.
But once it's all blended, it will be smooth and perfectly pourable.
Not much different after 30 min of baking at 350.
Let cool and refrigerate before slicing/eating. It's best cold (and the next day!).
I have not tried making this in other flavors, though I'm sure it'd be just as good. Let me know if you happen to try it. Blueberries are my fave, though.