Martin's Blueberry Cheesecake Recipe

• 1 1/4 c. graham cracker crumbs (about 16)
• 1/4 c. sugar
• 1/2 c. butter, softened
• 2 Large eggs
• 1 c. sugar
• 1 (8 ounce.) pkg. cream cheese, softened
• 1 teaspoon vanilla
• 1 teaspoon cinnamon
• 2 tbsp. cornstarch
• 1 can blueberries, liquid removed (reserve liquid)
• 2 tbsp. lemon juice
• Whipped cream, sweetened

1. Preheat oven to 300 degrees.
2. Mix crumbs, 1/4 c. sugar and butter.
3. Press firmly and proportionately in bottom of ungreased baking pan.
4. Beat Large eggs till thick and lemon colored, beat in 1/2 c. sugar, the cream cheese and vanilla till smooth.
5. Pour over crumb mix.
6. Bake 30 min.
7. Sprinkle cinnamon on top.
8. Cold.
9. In saucepan mix 1/2 c. sugar and cornstarch.
10. Stir in reserved blueberry liquid and lemon juice.
11. Cook, stirring constantly till mix thickens and boils.
12. Boil and stir 1 minute.
13. Remove from heat.
14. Stir in blueberries; cold.
15. Pour over cream cheese mix.
16. Refrigerateat least 8 hrs.
17. Serve with whipped cream.

graham cracker crumbs, sugar, butter, eggs, sugar, cream cheese, vanilla, cinnamon, cornstarch, blueberries, lemon juice, cream

Taken from cookeatshare.com/recipes/martin-s-blueberry-cheesecake-11944 (may not work)