Blueberry Cheesecake, the antioxidants make it healthy, yes?  This is an incredibly light cheesecake.  It bakes perfectly ever time.  I’ve never had a problem with the top cracking.  If you never had blueberry cheesecake, you’re missing out.  I like this a lot more than strawberry or raspberry cheesecake.  The only problem with this recipe is that it is baked in a 9×13 pan and I don’t like serving it directly out of the pan.  I usually pre-cut the pieces and either display them on a large tray or set each individual piece in a aluminum foil muffin paper.  Any way you cut it, it is delicious.