1 1/2 c. graham cracker crumbs
1/4 c. melted butter
2 tbsp. sugar

2 (8 oz.) pkgs. cream cheese
2 c. cottage cheese (can use entire lg. container)
1 1/2 c. sugar
4 eggs, slightly beaten
6 tbsp. cornstarch
6 tbsp. flour
1 1/2 tbsp. lemon juice
1 tsp. vanilla
1/2 c. melted butter, cooled
1 pt. sour cream

1 c. sugar
2 tbsp. cornstarch
1 c. water
1 pt. fresh blueberries (or fruit of choice)

Combine the ingredients for the crust and press into the bottom and a little way up the sides of a springform pan. Set aside.

Combine the cream cheese and cottage cheese and mix until smooth. (HINT: Start this before the crust and let it mix the entire time.) Gradually add the sugar and beat well. Add the eggs and beat, until well mixed. Add cornstarch, flour, lemon juice and vanilla. Blend well. Add butter and sour cream beating until smooth. Pour into pan. Bake at 325 degrees for 1 hour 10 minutes or until firm around edges. Turn off oven and leave in oven for 2 more hours. Remove and cool completely.

For glaze, combine sugar and cornstarch in small saucepan. Gradually stir in water. Crush 1/2 cup of blueberries and add. Stir over medium heat until thickened, boil 2 more minutes until clear. Cool and then spoon over cheesecake.

HINT: If using canned pie filling, do not spoon over entire cake, rather add to individual slices, otherwise it becomes too sticky.