16 graham crackers, crushed
1/4 c. melted butter
1/2 c. powdered sugar
2 eggs
1/2 c. sugar
8 oz. cream cheese
1 can blueberries, thickened
1 tsp. lemon juice
1 c. whipping cream

Blend cracker crumbs, butter and powdered sugar. Pat down in a greased 9x13 inch pan. Beat eggs, add sugar and cream cheese. Beat until smooth. Spread over crust and bake 20 minutes. Cool.

Mix blueberries with lemon juice. Spread on top of crust. Refrigerate. Whip cream and add 1/4 cup sugar. Place a dollop on top when serving.

Serves 12.