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.