16 Graham crackers; crushed
1/4 c Melted butter
1/2 c Sugar
2 lg Eggs; beaten
8 oz Cream cheese; softened
1 ts Vanilla extract
1/2 c Sugar
1 cn Blueberries with juice; #2
-can
1/4 c Sugar
1/4 c Water
2 tb Cornstarch
1 tb Lemon juice
Whipped cream; optional
fyi — #2 can contains 2-1/2 cups
Combine crumbs, butter and 1/2 cup sugar. Mix well and press into the
bottom of a buttered 9×13 inch pan.
Set oven temperature to 330 degrees F (confirming, three-hundred-thirty
degrees)
Beat eggs with softened cream cheese. Add vanilla and 1/2 cup sugar.
When well blended, spread on top of crust. Bake for 15 minutes.
Drain blueberries. Pour juice in a saucepan with 1/4 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
Yields
12 Servings