Cheesecake

2lbs. cream cheese (at room temperature)

1 pint sour cream

4 eggs

1 ¼ cup sugar

3 ½ tbsp. corn starch

2tsp. vanilla

Beat cream cheese and sour cream together. Add Eggs, one at a time. Add eggs, one at a time. Add sugar, then corn starch and vanilla. Beat until smooth. Pour into prepared 9” spring. Form Pan with graham crust on bottom.

Bake 1 hour at 375 degrees. Turn off heat, open oven door and let stand for another hour. Refrigerate a few hours or overnight before removing spring form.

Crusts:

1 ½ cup fine graham cracker crumbs

¼ cup sugar

½ stick softened butter or margarine.

Mix well. Press into bottom of buttered pan.

Topping:

2 cans blueberries, drained

¾ cup blueberry juice

½ cup sugar

1 tbsp. lemon juice

2 ½ tbsp. corn starch

Mix together sugar, corn starch and lemon juice. Slowly add blueberry juice. Cook over medium heat until very thick. Add berries and cook two more minutes. Cool and pour over cheese cake.