Blueberry Cheesecake

• 1 1/4 c. graham cracker crumbs
• 1/4 c. sugar
• 1/3 c. margarine or butter, melted
• 4 (8 oz.) pkg. cream cheese, softened
• 1 (14 oz.) can sweetened condensed milk (not evaporated milk)
• 4 eggs
• 1/4 c. bottled lemon juice
• 2 Tbsp. flour
• 1 pt. fresh or frozen blueberries
• Blueberry Sauce

1. Preheat oven to 300u0b0.
2. Combine crumbs, sugar and margarine; press firmly on bottom of 9-inch spring-form pan.
3. In large mixer bowl, beat cheese until fluffy.
4. Gradually beat in sweetened condensed milk until smooth.
5. Add eggs, bottle lemon juice and flour; mix well.
6. Stir in 1 cup blueberries.
7. Pour into prepared pan.
8. Bake 50 to 55 minutes or until center is set.
9. Cool.
10. Chill; top with Blueberry Sauce.
11. Refrigerate leftovers.

graham cracker crumbs, sugar, margarine, cream cheese, condensed milk, eggs, lemon juice, flour, blueberries, blueberry sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=288470 (may not work)