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

Preheat oven to 300 degrees. Mix crumbs, 1/4 cup sugar and butter. Press firmly and evenly in bottom of ungreased baking pan. Beat eggs until thick and lemon colored, beat in 1/2 cup sugar, the cream cheese and vanilla until smooth. Pour over crumb mixture. Bake 30 minutes. Sprinkle cinnamon on top. Cool.

In saucepan mix 1/2 cup sugar and cornstarch. Stir in reserved blueberry liquid and lemon juice. Cook, stirring constantly until mixture thickens and boils. Boil and stir 1 minute. Remove from heat. Stir in blueberries; cool. Pour over cream cheese mixture. Chill at least 8 hours. Serve with whipped cream.