Blueberry Cheesecake Cupcakes

2 cups Oreo cookies crumbs
2 tablespoons unsalted butter

Blueberry Cheesecake:
¼ cup blueberries
1 tablespoons lemon juice
1 lb (2- 8oz) cream cheese
¾ cups granulated sugar
Dash of salt
½ teaspoon vanilla extract
2 large eggs

Berry Sauce:
1 cup blueberries
1 tablespoons lemon juice
½ teaspoon cornstarch
1 tablespoon water
1 tablespoon strawberry jam

1. Preheat oven to 325°F
2. Line your cupcake pan with liners.
3. In a small bowl, combine your cookie crumbs with the melted butter, making sure all the crumbs are well coated.
4. Press onto the bottom of your cupcake liners and bake for 5 minutes. Remove from oven and cool.
5. In a food processor, puree ¼ cup of blueberries and lemon juice together until smooth. Set aside.
6. In a bowl with an electric mixer, beat together the cream cheese on medium speed until smooth and fluffy.
7. Mix in the sugar until smooth.
8. Add the salt and vanilla and mix.
9. Next, mix in each egg well, one at a time.
10. Stir in the blueberry puree to the cheesecake filling.
11. Scoop and divide cheesecake filling between each cupcake (use a cookie scoop to make even cupcakes, if you have one).
12. Bake for 22 minutes, until filling is set.
13. Cool to room temperature before chilling in fridge completely, 4 hours, or overnight.
14. While cheesecakes are cooling, make the blueberry sauce.
Blueberry Sauce:
15. In a small bowl, smash ¼ cup of blueberries with the back of a fork.
16. Add lemon juice and mix to combine.
17. Transfer mixture to a small saucepan and heat on low heat.
18. Stir in the cornstarch, lemon juice, water, strawberry jam, and the rest of the blueberries.
19. Stir occasionally. When sauce thickens and starts to bubble lightly, continue to cook and stir around for about 1 more minute. Remove from heat.
20. Transfer to a jar or container and cool down to room temperature before chilling in fridge completely before using.
21. Top cheesecake cupcakes with sauce before you serve them.

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