12 oz. cream cheese
1/2 tsp. vanilla
2 eggs
1/2 c. sugar
1 graham cracker pie crust

BLUEBERRY TOPPING:

4 c. blueberries
1/2 c. sugar
1 c. water
2 tbsp. cornstarch (+ 2 tbsp. water)
1 tbsp. lemon juice

In a small bowl, blend cream cheese, eggs, vanilla and sugar well. Turn into crust. Bake at 350 degrees for 35 minutes.

Blueberry topping: Combine blueberries with sugar and water. Bring to a boil. Soften cornstarch in 2 tbsp. water. Slowly add paste to berries. Simmer about 15 minutes. Add lemon juice. Spoon warm glaze over cooked cheesecake. Refrigerate.