Boozy Blueberry Cheesecake

TGIF! It's Friday and I have this Boozy Blueberry Cheesecake for you. Unfortunately, you can't eat if off the screen - but it's still for you. And even though it's technically for you, I still tasted it. It's phenomenal. Should you use that word while describing food? I don't know, but I think this cheesecake would certainly fit any criteria that it may need to meet. I used Irish Whiskey {thank you St. Patty's Day!} to booze this tasty creation up and the result was far better than I expected. And I expect big things, folks. Anyhow, it's Friday, you got the weekend ahead of you and what could possibly make it any sweeter than this cheesecake? Not much. Not much, except to find out that this cheesecake has a crust made from Golden Oreos. You're welcome. Happy weekend!!

Boozy Blueberry Cheesecake
{PRINTABLE RECIPE}
Ingredients
Crust
24 Golden Oreos, crushed
6 tablespoons butter, melted

Boozy Blueberry Sauce
2 cups fresh blueberries
1½ cups sugar
1 tablespoon water
¼ cup cornstarch
¼ cup water
2 tablespoons Irish Whiskey

Cheesecake
2 (8 ounce) packages cream cheese, softened
1/2 cup sugar
1 tablespoon vanilla extract
2 tablespoons Irish Whiskey
2 eggs

Directions
1. Heat oven to 325
2. Add crushed Oreos and melted butter to food processor and process until well mixed. In a greased 9" springform pan, press Oreo mixture into bottom of pan and up the sides {about 1"}. Set aside.
3. Over medium-high heat, heat blueberries in medium-size saucepan until juices start to exude. Add 1 tablespoon water and sugar, stir until well mixed. Bring to boil, stirring occasionally - let cook for 3 minutes. While blueberry mixture is cooking, stir together cornstarch and water. Stir into blueberry mixture, let boil for an additional 2 minutes or until sauce has thickened. Remove from heat and stir in whiskey. Set aside.
4. Using stand mixer with paddle attachment, beat together cream cheese and sugar until smooth. Mix in vanilla extract and irish whiskey. Beat in eggs, one at a time, until mixture is smooth.
5. Pour ½ of cheesecake mix into crust, then a ¼ of the blueberry sauce. {this will be easiest done if blueberry mixture is divided before this step.} Add rest of cheesecake mixture and another ¼th of blueberry sauce. Using a knife, carefully do a little swirl of the blueberry and cheesecake - making sure to not cut into the crust.
6. Placing springform pan on baking sheet, place in oven and bake for 50-60 minutes or until middle of cheesecake is set. Let cool, completely. Remove spring-form pan ring and evenly spread the remaining blueberry sauce on top. {I placed the remaining sauce in the microwave for 30-seconds to help make spreading the sauce a bit easier}.
7. Enjoy, enjoy, enjoy!!