1 1/2 c. vanilla cookie crumbs
6 tbsp. butter, melted
1/8 tsp. round nutmeg
1 pkg. (8 oz.) cream cheese, softened
1/2 c. sugar
2 eggs
1/2 tsp. each vanilla and grated lemon peel
Blueberry Topping

Combine cookie crumbs, butter and nutmeg. Press into 9 inch tart pan with removeable bottom. Beat cream cheese, sugar, eggs, vanilla and lemon peel with electric mixer until smooth. Spoon into cookie crust. Bake at 375 degrees for 15 minutes or until firm. Cool. Spread Blueberry Topping over cheesecake. Refrigerate several hours. Makes 10 to 12 servings.

BLUEBERRY TOPPING:

Combine in saucepan: 1/4 c. each sugar and water 2 tbsp. cornstarch Dash salt

Cook and stir about 4 minutes or until thickened. Stir in 1 tablespoon lemon juice. Cool to lukewarm. Makes about two cups.