Instructions

Blueberry Pie Filling:

1. In a heavy saucepan combine half of the blueberries, sugar, and lemon juice. Stir well and bring to a boil over medium-high heat. Decrease the heat to medium-low and simmer for a few minutes or until the blueberries are soft, then remove from heat and mash the blueberries. Stir in cornstarch slurry, remaining blueberries and set back on the heat until thickens, stirring constantly. Set aside to cool completely.
2. Preheat the oven to 325 F. Line cupcake pan with paper liners, and set aside.

Graham Cracker Crust:

1. In a bowl stir together graham cracker crumbs and sugar with a fork, Then, stir in melted butter, until all crumbs are evenly moistened.
2. Divide the mixture among prepared liners (about 1 ½ Tablespoons per each) and press firmly in the bottom, then place in the fridge.

Streusel Crumb Topping:

1. Stir together sugar, flour, cinnamon, and dash of salt Add melted butter and mix with a fork until coarse crumbs form and set aside.

Vanilla Cheesecake Filling:

1. Beat softened cream cheese, sugar, flour and vanilla until smooth. Add egg and mix just to combine, do not overmix! Spread cheesecake mixture over prepared crusts to fill each cup just a little over halfway (2/3 max).
2. Spread blueberry pie filling over vanilla cheesecake. Fill them almost all the way to the top.
3. Finally, top each cup with streusel crumb,gently press the crumb with your palm. Place cupcake pan onto baking sheet and bake about 30-35 minutes or until set.
4. Cool the cheesecakes in the pan for 20 minutes, then transfer on a rack to cool completely.
5. For longer storage, keep them in the fridge in an air-tight container.