A rich and tangy blueberry lemon cheesecake with a Golden Oreo crust, perfectly baked and chilled overnight for a smooth, crack-free dessert, topped with blueberry pie filling.
Preheat oven to 350°F. Crush Golden Oreos in a blender and add to a mixing bowl. Pour over melted butter and mix well. Press the mixture into a baking pan with a glass and bake at 350°F for 7 minutes.
In a stand mixer, add cream cheese and sugar and mix on low for 2-3 minutes. Add sour cream, lemon extract, vanilla extract, lemon zest, and lemon juice while mixing. Scrape the sides to ensure everything is completely mixed. Slowly add beaten eggs until just incorporated, then turn off the mixer.
Pour the cheesecake mixture over the baked crust and tap the pan on the counter to release air bubbles, which helps prevent cracking during baking. Do not open the oven door during the cooking process. Bake at 350°F for 30 minutes. Reduce the oven temperature to 275°F and bake for an additional 45 minutes. Turn the oven off and leave the cheesecake inside for 30 minutes. Crack the oven door open and let it cool in the oven for an hour (slow cooling helps prevent splitting).
Cool the cheesecake in the fridge overnight. Top with a can of blueberry pie filling before serving.
