You Will Need:
- butter, softened
- graham crackers
- cream cheese
- blueberry preserves
Here's How You Make It:
- Crush graham crackers into fine crumbs. The easy, mess-free way to do this is to place them in a resealable bag and roll a rolling pin over, but any which way will do.
How much crumbs do you need? It depends on how big you want it to be, or how thick/ thin you want your crust. I normally use a little less than a cup of crumbs for a 9-inch pie pan.
- In a bowl, combine crumbs and butter. Add about a pat of butter at a time so you can control the consistency. Your goal is a putty-like consistency, moldable like clay, but a bit crumblier.
- Place the crumbs-and-butter mixture onto your pie pan and spread it until it covers the entire base of the pan. This will be your crust. I personally prefer a thin crust, about one-fourth thick, but hey, it's your cake. Press it down with a spatula or the back of a spoon.
- Soften your cream cheese. It would be nice to have an electric mixer, but a bowl-and-wooden-spoon works fine too. Like it much sweeter? You can stir in some sugar or all-purpose cream.
- Lay the cream cheese right over your pie crust. Stick it in the freezer for at least 30 minutes.
- Slather blueberry preserves (or any other fruit jam you like) over the layer of cream cheese. voila!
- Don't like blueberries? Make it a cherry cheesecake! Or a strawberry one.
- Make your own fruit jam for topping: Combine one part each of canned or fresh fruit, sugar and water; bring to a boil. Lower the heat and simmer until gooey.
- You can even use this trick to make an Oreo cheesecake. Just use Oreos instead of Graham Crackers - be sure to scrape off the filling first. Take the filling and some more crumbs, and mix it all into the cream cheese layer. Top with crushed cookies.