1 1/4 c. graham cracker crumbs about 16 crackers
1/4 c. sugar
1/2 c. butter (softened)
2 eggs
1/2 c. sugar
1 pkg. (8 oz.) cream cheese, softened
1 tsp. vanilla
Cinnamon
1/2 c. sugar
2 tbsp. cornstarch
1 can (15 oz.) blueberries, drained reserve juice
2 tbsp. lemon juice

Preheat oven to 300 degrees. Mix first 3 ingredients. Press firmly and evenly in 9 x 9 x 2 inch ungreased baking pan or 9 inch pie pan. Beat eggs until thick and lemon colored, beat in 1/2 cup sugar and cream cheese and vanilla until smooth. Pour over crumb mixture and bake 30 minutes. Sprinkle cinnamon on top and cool.

Mix in saucepan mix 1/2 cup sugar and cornstarch, stir in blueberry juice and lemon juice. Cook stirring constantly until mix thickens and boils. Boil and stir 1 minute; remove from heat stir in blueberries (cool). Pour over cheese mixture chill 8 hours. Serve with whipped cream.