Preheat oven to 325°F. Put the cookies in a food processor, and pulse until crumbs form.
Melt the butter in the microwave (30–60 seconds, depending on your microwave), and add it to the cookie crumbs. Mix thoroughly, and firmly press the mixture into an ungreased 12” springform pan.
Using a stand mixer (or hand mixer), thoroughly mix the cream cheese, sugar, eggs and vanilla. Scrape down the sides of the bowl with a spatula a few times while mixing.
Pour the mixture into the springform pan, and shake the pan to level out the filling.
In a medium-sized bowl, whisk together the Lucky Leaf Premium Blueberry Fruit Filling Topping and balsamic vinegar until fully combined.
Drop dollops of the blueberry-balsamic mixture all over the cheesecake, and swirl with the tip of a knife (just enough to make a pretty design, but not enough to turn the whole thing purple).
Bake for 55 minutes, then refrigerate until ready to serve (at least two hours, but overnight is better).