Cheesecake Crust:

1 c. sugar, divided
1/2 c. (1 stick) butter, melted
16 graham crackers, crushed
1 (8 oz.) pkg. cream cheese
2 eggs
1/2 c. sugar

Mix together 1/2 cup sugar, melted butter and graham cracker crumbs. Put in bottom of 9x14-inch pan.

Cream together cream cheese, eggs, and remaining 1/2 cup sugar. Spread over the cracker mixture. Bake at 325°F for 20 minutes. Cool. Then prepare the following blueberry mixture and spread over cooled part of the torte.

Blueberry Topping:

1 large can blueberries, drain and reserve juice
3 tbsp. cornstarch
1/2 c. sugar
1 1/2 c. blueberry juice
1 tsp. lemon juice

Combine in a saucepan juice from the blueberries, cornstarch, sugar and lemon juice. Cook until thick. Add blueberries. Cool and spread over cheese cake. Allow the torte to set before serving. May be served with whipped cream.

Submitted by: Carol Pravati