Blueberry Cheesecake

Ingredients

• 1 1/4 cups graham cracker crumbs
• 1/4 cup sugar
• 1/2 cup butter softened
• 2 eggs
• 1/2 cup sugar
• 1 - 8 oz package cream cheese
• 1 tsp vanilla
• Cinnamon
• 1/2 cup sugar
• 2 tablespoons cornstarch
• 1 can (15 oz) blueberries, drained (reserve liquid)
• 2 tablespoons lemon juice
• sweetened whipped cream

Directions1. Heat oven to 300 degrees. Mix crumbs, 1/4 cup sugar and the butter; press firmly and evenly in bottom of ungreased baking pan, 9x9x2 inches.

2. Beat eggs until thick and lemon colored; beat in 1/2 cup sugar, the cream cheese and vanilla until smooth. Pour over crumb mixture. Bake 30 minutes. Sprinkle cinnamon on top; cool.

3. In saucepan, mix 1/2 cup sugar and the cornstarch. Stir in reserved blueberry liquid and lemon juice. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat; stir in blueberries. Cool.

4. Pour over cream cheese mixture. Chill at least 8 hours. Serve with sweetened whipped cream.

5. Quick Blueberry Cheesecake: Substitute 1 can (21 ounces) blueberry pie filling for the cooked blueberry mixture. Stir 2 tablespoons lemon juice into pie filling.