Blueberry Cheesecake

We made this recipe for the Blessed Mother's birthday on September 8th.
Blueberry Cheesecake Pie






1 9" graham cracker piecrust

1 8oz pkg. cream cheese

1/2 cup sugar

1 tablespoon lemon juice

1 teaspoon vanilla extract

pinch salt

2 eggs

8 oz. sour cream

2 tablespoons sugar

1 teaspoon vanilla

2 cup fresh or frozen blueberries

1 cup water

1 tablespoon cornstarch

1 tsp cinnamon

2 tablespoons sugar

Soften cream cheese. Beat in sugar, beating until fluffy. Add lemon juice, vanilla and salt. Add eggs, one at a time, beating after each. Pour into pie shell and bake at 325 degrees until set, about 25 to 30 minutes. Stir sugar and vanilla into sour cream. Spoon on top of pie and bake 10 minutes longer.



In small saucepan, mix cornstarch, cinnamon, and sugar. Bring to a boil, stirring to prevent sticking. Mixture will thicken. Add blueberries.



When pie is slightly cooled, spoon cooled blueberry topping over pie. Refrigerate.