2 (8 oz. ea.) pkgs. cream cheese, softened
2 eggs
1/2 tsp. vanilla extract
juice from 2 lemons
1/2 cup sugar
zest or grated rind from lemons
1 (4 oz.) pkg. fresh blueberries
1 graham cracker pie crust (I use Keebler)

Preheat oven to 350°F.

Soften cream cheese (very important or cheese clumps). Blend cheese, eggs and vanilla until smooth. Blend lemon juice with sugar and zest or rind. Add juice to cheese mixture and blend until smooth. Pour mixture into prepared crust. Sprinkle blueberries over top.

Bake at 350°F for 40 minutes. Allow to cool then refrigerate for about 3 hours before serving.

Submitted by: BW