Recipe - Blueberry Dessert (Cheesecake)

16 Graham crackers; crushed
One fourth cup Melted butter
One half cup Sugar
2 lg Eggs; beaten
8 ounce Cream cheese; softened
1 teaspoon Vanilla extract
One half cup Sugar
1 cn Blueberries with juice; #2
can
One fourth cup Sugar
One fourth cup Water
2 tablespoon Cornstarch
1 tablespoon Lemon juice
Whipped cream; optional

fyi #2 can contains 2One half cups
Combine crumbs, butter and One half cup sugar. Mix well and press into the
bottom of a buttered 9x13 inch pan.
Set oven temperature to 330 degrees F (confirming, threehundredthirty
degrees)
Beat eggs with softened cream cheese. Add vanilla and One half cup sugar.
When well blended, spread on top of crust. Bake for 15 minutes.
Drain blueberries. Pour juice in a saucepan with One fourth cup water, 1/4
cup sugar, the cornstarch, and lemon juice. Cook until thick. Remove from
heat. Add berries to the sauce and spread over baked mixture.
Chill in refrigerator for 24 hours. Thickens as it chills. Can be
frozen. Serve with whipped cream if desired. Serves 8 to 10 people
according to R. Hexum, Rochester, MN.

(The source is one of those collections of "recipes from famous people and
of famous (popular) recipes." It's a promotional booklet published by
Breakthru Marketing Service Inc. and distributed by a local realtor.)