1 1/4 cups graham cracker crumbs (about 16 crackers)
1/4 cup sugar
1/2 cup butter, softened
2 eggs
1/2 cup sugar
1 pkg. (8 oz) cream cheese, softened
1 tsp. vanilla
1/2 cup sugar
2 tbsp. cornstarch
1 can (15 oz) blueberries, drained (reserve liquid)
2 tbsp. lemon juice
Sweetened whipped cream

Heat oven to 300F. Mix crumbs, 1/4 cup sugar and the butter; press firmly and evenly in bottom of ungreased baking pan, 9x9x2"

Beat eggs until thick and lemon colored; beat in 1/2 cup sugar, the cream cheese and vanilla until smooth. Pour over crumb mixture. Bake 30 minutes. Sprinkle cinnamon on top; cool.

In saucepan, mix 1/2 cup sugar and the cornstarch. Stir in reserved blueberry liquid and lemon juice. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat; stir in blueberries. Cool.

Pour over cream cheese mixture. Chill at least 8 hours. Serve with sweetened whipped cream.

9 to 12 servings.

Quick Blueberry Cheesecake:
Substitute 1 can (21 oz) blueberry pie filling for the cooked blueberry mixture. Stir 2 tbsp. lemon juice into pie filling.