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

Heat oven to 300 degrees. Mix crumbs, 1/4 cup sugar and butter. Press firmly and evenly in bottom of ungreased baking pan, 9 x 9 x 2 inches. 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.

Cook blueberries, cornstarch and lemon juice until thick. Pour over cream cheese mixture. Chill 8 hours. Serve with sweetened whipped cream. Makes 9 to 12 servings.

QUICK BLUEBERRY CHEESE CAKE:

Substitute 1 can (21 ounces) blueberry pie filling for the cooked blueberry mixture. Stir 2 tablespoons lemon juice into pie filling.