July is long gone, as are the celebratory fireworks of red, white, and blue.

However, by no means does that indicate an inability to celebrate with color – and a little bit of sweet!

This sweet treat, however, is a little different.
It’s unique.
It adds a little bit of stink…a little bit of funk…blue cheese.

For all you blue cheese lovers, this tantalizingly tart and tangy tidbit is all for you.

Red White and Blue Cheesecake

1 pkg Pepperidge Farms Bordeaux Cookies
4 Tbs. butter, melted
8 oz. cream cheese, room temperature
1/4 cup sour cream
1/2 cup white sugar
2 Tbs. all purpose flour
2 large eggs
4 oz. Point Reyes Blue Cheese
1 cup Quick Triple Berry Jam or Bonne Maman Four Fruit Preserves 
fresh berries

Preheat oven to 325 degrees. Using a food processor or high speed blender, process the Bordeaux cookies into fine crumbs. Drizzle with melted butter and press into a parchment lined quick release cheesecake pan. Bake for about 20 minutes.
Remove from oven and allow to cool completely.

Increase the oven temperature to 350 degrees.
Whip together the cream cheese, sour cream, sugar, flour, eggs, and blue cheese.
Pour the mixture into the cooled crust.
Spoon large dollops of jam into the cheese filling and swirl around with a toothpick.
Bake for 50 minutes, until just beginning to set and beginning to brown.
Remove from the oven and allow to cool for about 45 minutes.
Transfer to the fridge and chill for at least 4-6 hours before slicing.

Top with fresh berries, if desired.