No Bake Blueberry Cheesecake

Cheesecake Crust

1. Line the bottom of the springform pan with parchment paper. 
2. Melt 1/3 cup of butter in the microwave, and set aside. 
3. In a large bowl, crumble the blueberry muffins, until they are in small crumb like pieces. Pour the butter over the crumbled muffins, and mix with your fingers until the muffin mixture is coated in the butter. 
4. Press the muffin mixture into the bottom of the springform pan. Press it down evenly with your fingers or a spatual. Put the springform pan in the freezer.

Blueberry Cheesecake Filling

1. In the mixing bowl of a stand mixer, place the packages of softened cream cheese, and blend the cream cheese on low speed until it's smooth and creamy. Scrape the sides of the mixing bowl. 
2. Add the half and half in three separate additions, blending between each.  Add the heavy cream in three separate additions, blending between each. Turn the mixer off and scrape the sides of the mixing bowl as needed while you add the half and half and cream.
3. Next add the vanilla, and granulated sugar, and blend well.  Then add the powdered sugar about 1/3 of a cup at a time, blending between addition.  Scrape the sides of the bowl again and mix again until the mixture is smooth and creamy.  The mixer bowl will be very full! Make sure all the cream cheese is blended together.
4. Pour half of the mixture into another bowl, and put it in the refrigerator. This will be the white layer on top of the cheesecake.
5. Rinse the pint of blueberres and pick through it to remove any stems. Then put the blueberries in the mixing bowl and blend. 
6. If you are using the food coloring add 1/2 teaspoon of blue food coloring gel, and blend.  Add 1/2 teaspoon of purple food coloring gel, and blend.  Color should resemble the blue color in the photo of the finished cheesecake. If you want it to be brighter add more food coloing until you get the color you like.
7. When you're done blending, pour the blueberry cheesecake mixture into the springform pan, on top of the blueberry muffin crust. Smooth it out and put it back in the freezer for 2 hours to set. 
8. When the blue layer is set, take the bowl of white cheesecake from the refrigerator, and pour it into the springform pan on top of the blue layer. The pan will be very full! Spread the white layer evenly and then and place it back in the freezer for at least 4 hours, or overnight for best results. 

Serving

1. When you are ready to serve remove the outside of the springform pan. Top the cheesecake off with crumb topping or blueberry sauce or fresh blueberries. Cut the Cheesecake into 2 to 3 inch pieces, and serve. Add more crumbles, blueberry sauce or fresh blueberries to the cheesecake as desired.