Cheesecake and crust

1. Cut a circle of parchment paper to fit the bottom of your spring form pan.
2. Pulse graham crackers in a blender or food processor until finely ground. In a small bowl, combine ground graham crackers with the melted butter, then press into the bottom of lined, spring-form pan. Place in the freezer while you make the filling.
3. Add softened cream cheese to a mixing bowl and beat on medium-high using an electric mixer until creamy. Add the sweetened condensed milk, slowly, while continuing to beat on medium speed. Beat until combined.
4. Then beat in the lemon juice and vanilla.
5. Pour the filling into the prepared crust and spread in an even layer.
6. Place in the refrigerator to set for 3 1/2 hours or overnight before serving.

Blueberry topping

1. Make the topping enough in advance so it can cool before serving.
2. In a sauce pan, combine 1 cup blueberries, lemon juice and sugar. Cook over medium heat until bubbling. After about 3 minutes, gently mash some of the blueberries with the back of a wooden spoon. Continue to cook another 2-3 minutes. Toss in the remaining blueberries during the last minute of cooking for some pops of freshness!
3. Allow to cool before topping the cheesecake.
4. Enjoy!