Blueberry Peach Cheesecake

My Blueberry Cheesecake filling recipe (adapted from one here)

4 cups of washed fresh blueberries (frozen should work the same but don't thaw before hand)
1 1/2 (8 ounce) packages low fat cream cheese
1 cup Splenda
4 eggs
1 1/2 tablespoons lemon juice
1 pinch salt
1 tablespoon vanilla extract

Beat cream cheese at high speed with a mixer until creamy; gradually add Splenda, mixing well. Add eggs, one at a time, beating just until each one is incorporated. Add lime juice, vanilla and a pinch of salt, beat until smooth. Take your blueberries and fold them into the filling. "

More Info @ Acquired Taste

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