10 double graham crackers, crushed
1/2 c. sugar
1/2 c. butter

FILLING:

2 eggs
8 oz. Philadelphia cream cheese
1 c. sugar

TOPPING:

2 lg. cans blueberries, drained (reserve juice)
2 tbsp. cornstarch
2 tbsp. lemon juice
1/3 c. sugar

CRUST: Mix graham crackers, sugar and butter. Press into 9 x 13 pan.

FILLING: Beat 2 eggs with sugar. Add cream cheese until smooth. Spread on crust in pan. Bake 20 minutes at 375 degrees.

TOPPING: Drain juice from blueberries. Add to juice - cornstarch, sugar and lemon juice. Cook until thick; add berries and mix. When cool, spread on top of cream cheese mixture. Cool in refrigerator several hours or overnight. Serve with ice cream or Cool Whip.