Mini Blueberry Cheesecake Cups

Ingredients:
Crust
2 cups graham crackers, crushed
1 stick butter, melted
3 T salt
Cheesecake
16 oz cream cheese, softened
1 cup sugar
2 eggs
1 cup heavy cream
2 tsp vanilla extract
1/2 tsp salt
Topping
3 cups blueberries
1 cup sugar

Directions:
Preheat oven to 350 degrees and line mini muffin tins with paper cups.
In a bowl, combine graham crackers, 3 T sugar, and butter. Press crumbs into the bottom of each cupcake liner and set aside.
In another bowl, beat cream cheese until smooth and fluffy. Add in sugar and salt while beating. Add eggs one at a time, mixing until incorporated. Stir in vanilla and heavy cream and mix well. Allow to rest 10 minutes.
Place blueberries and 1 cup sugar into a pot. Heat on medium high until blueberries soften and liquid forms, about 10 minutes. Remove from heat and drain. Set aside.
Scoop batter into prepared cups and bake for 20-25 minutes. Remove from the oven and refrigerate 4-8 hours.
Scoop blueberry filling on top of each cup and serve.