1 1/2 c. graham cracker crumbs
6 tbsp. butter, melted
1/8 tsp. ground nutmeg
1 (8 oz.) pkg. cream cheese, softened
3/4 c. sugar, divided
2 eggs
1/2 tsp. vanilla
1/2 tsp. grated lemon peel
1 (17 oz.) can Oregon blueberries
Dash salt
1/4 c. water
2 tbsp. cornstarch
1 tbsp. lemon juice

Combine graham cracker crumbs, butter, and nutmeg. Press into 11 3/4 x 7 1/2 x 1 3/4 inch baking dish. Beat cream cheese, 1/2 cup sugar, eggs, vanilla, and lemon pee. with electric mixer until smooth. Spread over graham cracker layer. Bake at 375 degrees for 15 minutes.

Drain blueberries, reserve syrup. Heat syrup with 1/4 cup sugar and salt. Combine cornstarch and water; add to syrup mixture. Cook and stir until thickened and clear, stir in lemon juice. Cool to lukewarm; add blueberries. Spread over baked mixture. Refrigerate at least 6 hours. Makes 15 servings.