FOR THE CHOCOLATE CRUST
- 12 chocolate graham cracker sheets, broken into small pieces
- 1 stick unsalted butter, melted
- 1/4 cup sugar
- 1/2 cup melted semi sweet chocolate
FOR THE FILLING
- 2 blocks of cream cheese, 8 oz each
- 1 1/4 cup heavy whipping cream
- 3/4 – 1 cup powdered sugar
- 1 TB vanilla bean paste, can sub regular vanilla, see notes
FOR THE BLUEBERRY SAUCE
- 2 cups fresh blueberries
- 1/4 – 1/2 cup sugar, depending on sweetness of blueberries
- 1 TB fresh lemon juice
- Place chocolate graham crackers, melted butter and sugar in bowl of food processor and blend until combined. Pour into 8×8 (or 9×9) pan and press down.
- Melt semi sweet chocolate and pour on top, spreading evenly. Set in refrigerator for 15 – 20 minutes to set.
- In a small pot, combine blueberries, sugar and lemon juice. Bring to a boil and cook until blueberries begin to burst. Stir occasionally. Remove from heat and cool. Use a stick blender to puree, if desired. (I did)
- Using a hand mixer, beat cream cheese and powdered sugar until smooth. Add COLD heavy cream and vanilla, beat until smooth and fluffy (3 – 4 minutes). Pour into pan and smooth top.
- Dollop fresh blueberry sauce on top and using a butter knife, swirl sauce into cheesecake filling. Cover with plastic wrap and refrigerate at least 3 hours before serving.
The layer of chocolate should be THIN. The first time I made them, the layer of melted chocolate was too thick and it was hard to get through. Learn from my mistakes! Don’t get greedy with the chocolate 🙂
Vanilla bean paste – the paste contains the scraped out bits of the vanilla bean, so you’ll see little specks of vanilla. It is my preferred vanilla if I’m not using the actual vanilla bean pod.
Adjust powdered sugar to personal preference. If you like it less sweet, use 3/4 cup, if you like it sweeter, add the full cup.