Blueberry Cheesecake

• 1 1/2 c. graham cracker crumbs
• 2 1/2 c. sugar
• 1 stick butter
• 2 (8 oz.) pkg. cream cheese, softened
• 4 eggs, slightly beaten
• 2 tsp. vanilla
• 1 (1 lb. 6 oz.) can blueberry pie filling
• 1/2 tsp. grated lemon rind
• 2 Tbsp. lemon juice

1. Combine crumbs, 1/2 cup sugar and butter; blend well.
2. Pack firmly into bottom of a 13 x 9-inch pan.
3. Beat cream cheese until smooth.
4. Add eggs, vanilla and remaining sugar; beat until fluffy. Spread over crumb mixture.
5. Bake at 375u0b0 for 20 minutes or until done.
6. Remove from heat; let cool.
7. Combine blueberry pie filling, lemon rind and lemon juice in a saucepan.
8. Place over low heat; bring to boiling point, stirring constantly.
9. Cool.
10. Spread over cheesecake; chill.

graham cracker crumbs, sugar, butter, cream cheese, eggs, vanilla, blueberry pie filling, lemon rind, lemon juice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=518195 (may not work)