• Preheat the oven to 325°.

Cheesecake

• In a large bowl mix cream cheese until smooth.
• Add eggs, sugar, and vanilla and beat until smooth.

Blueberry Swirl

• In a small saucepot add blueberries, sugar, cornstarch, and sugar. Stir to combine and bring to a boil.
• Reduce heat to medium and cook down until blueberries have burst and thickened. Set aside to cool.

Waffles

• In a medium sized bowl add the pancake mix, egg, cold water, heavy cream, melted butter, vanilla and salt. Whisk until mixture is just combined and slightly lumpy.
• Preheat a waffle maker according to the user's directions.
• Add waffle batter to the wells, and cook according to the manufacturer's directions.
• Remove waffles and set aside.
• Spray a 6 and 7 inch springform pan, or one 9 inch springform pan with cooking spray.
• Lay a waffle at the bottom of the spring form pan and fill in any gaps with additional pieces of waffle.
• Arrange waffles up the sides, filling any gaps as well.
• Split cheesecake mixture evenly between the 2 springform pans.
• Add spoonfuls of blueberry filling to the top, and swirl the filling throughout the top of the cheesecake.
• Bake for 35-40 minutes or until set, but slightly jiggly in the center.
• Remove from the oven and cool for an hour before further cooling in the fridge for at least 3 hours or until cold.
• Top with homemade whipped cream and additional blueberries.