Blueberry Cheesecake

Crust:

3 c. graham cracker crumbs

1 stick butter or margarine

1/4 c. sugar

Cut butter or margarine into sugar and crumbs. Save 2 T. for top, press the rest into a lightly greased 9x13 pan.

Cheesecake part:

16 oz. cream cheese

4 eggs

3/4 c. sugar

Beat together and pour over crust. Bake at 350°F for 35 minutes (until slightly brown on edges). Let cool.

Thickened berries:

1 ½ quarts blueberries

½ c. water

1/2 c. sugar*

3 T. cornstarch

1 T. lemon juice

1 T. butter or margarine

In a saucepan, combine ½ quart of blueberries with the other ingredients and bring to a hard boil for 2 minutes. Remove from heat and fold in remaining 1 quart of blueberries. Let cool. Spread over cheesecake. (*If blueberries are tart, you can add a little more sugar to taste.)

Topping:

12 oz. Cool Whip

Spread a 12 oz. container of Cool Whip over the berry mixture and sprinkle the 2 T. of crumbs saved from the crust.

Refrigerate before serving.