Preparation

• Preheat the oven to 325 degrees and line an 8 inch baking pan with foil. Coat the foil lightly with cooking spray.
• In a bowl combine the graham crumbs and sugar. Pour in the melted butter and stir until it's a sandy texture. Press the crumbs in the bottom of the pan and bake for 8 minutes.
• Meanwhile place the cream cheese, sugar and flour in a large bowl and beat until light and fluffy.
• Stir in the vanilla and eggs until well combined.
• Prepare the blueberries by cooking them over med-high heat with the sugar until thickened. About 5 minutes then give them a quick pulse in the blender.
• Pour the cheesecake batter evenly over the baked crust. Drop spoonfuls of the blueberry mixture over the top and lightly swirl with a knife.
• Bake for 40 minutes.
• Cool on a rack and then place in the fridge overnight.
• Store in the fridge.