Title: Blueberry dessert (cheesecake)
 Categories: Cheesecakes
      Yield: 12 Servings
 
     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 9x13 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 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.)