...homemade cheesecake? YES!

Tonight my husband and I polished off a small cheesecake dessert... the third consecutive (and last) night of goodness.  Just incase you need a little blueberry delight, here's the recipe (from Cooking for Two magazine). Words I heard from Lee between bites, "wow... this is redonk... mmmmmm... redonkulous... amazing"

Blueberry Cheesecake Dessert:

Crust:

1/3 cup all-purpose flour

1/4 cup old-fashioned oats

1/4 cup packed brown sugar

2 Tablespoons chopped walnuts (I used pecans)

3 Tablespoons cold butter, cubed

Filling:

2 Packages (one 8 ounces, one 3 ounces) cream cheese, softened

1/3 cup sugar

1 egg

1/4 cup sour cream

1 Tablespoon lemon juice, fresh

1/2 teaspoon grated lemon peel

Sauce:

1/3 cup seedless raspberry jam (I used seedless blackberry jam)

2 cups fresh blueberries

In a food processor, combine the flour, oats, brown sugar and nuts; cover and process until nuts are finely chopped. Add butter; cover and pulse just until mixture is crumbly. Press into an 8-inch square baking dish coated with cooking spray. Bake at 350 for 9-11 minutes or until set and edges are lightly browned.

Meanwhile, for filling, in a food processor, combine the filling ingredients; cover and process until blended. Pour over crust. Bake for 14-18 minutes or until center is just set. Cool on a wire rack. Cover and refrigerate for at least 2 hours.

In a microwave-safe bowl, heat jam on high for 15-20 seconds or until warmed; gently toss with blueberries. Cut dessert into squares; top with blueberry sauce. Refrigerate leftovers.