This recipe was very easy, and turned out excellent. In lieu of blueberries, I used frozen, unsweetened raspberries. I measured 2 cups while still frozen and then thawed them before processing, and it turned out to be the perfect amount of berries. I like my raspberries tart - if others use raspberries instead of blueberries, you may prefer to sweeten them with a bit of sugar and perhaps put them thru a sieve to remove the seeds. Consistency of the cheesecake was excellent, and it was easy to remove from the pan using the foil. This recipe certainly lends itself to some creative substitutions with other fruit, perhaps even chocolate, nuts & caramel.