Take out the cream cheese from the refrigerator or freezer. The cream cheese has to be at room temperature.
Crush the graham crackers in a grinder.
Melt the butter.
Keep everything aside.
Pre-heat oven to 400 deg °F.
Take the melted butter in a wide bowl and crushed crackers on a plate. Take one tortilla circle, dip it into melted butter then coat it in graham cracker crumbs.
Lay them on an upside-down muffin tin like pictured below and bake for 10 minutes until just golden brown. Let cool in the pan. (We made all the shells in 2 batches)
Take Cream cheese and sugar in a bowl.
With a hand beater, beat cream cheese, and sugar for about 1 minute. Add heavy cream, powdered sugar, lime zest, and vanilla extract. Beat for 2 minutes, using medium speed, until forms stiff peaks. Cover it and place it in the fridge for 30 minutes.
Take out the cheesecake filling from the fridge and transfer it to a piping bag.
Take the shell, fill it with cheesecake, and top it with Brownwood Farms Michigan Blueberry Preserves.
Follow the same process with the remaining shells.
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