Blueberry Cheese Cake

1 pkg. 12 oz. frozen blueberries, thawed
1 T. sugar
1 T. water
1 1/2 t. cornstarch

1 1/4 C. graham cracker crumbs
1/4 C. sugar
1/3 C. butter

2 – 8 oz. cream cheese
1 can sweetened condensed milk
3 eggs
1/4 C. lemon juice

Blend together blueberries, sugar, water and cornstarch. bring them to a boil in saucepan. Reduce heat; cook and stir over medium heat for 2 minutes or until thickened. Set aside 6 T. for filling. Refrigerate remaining sauce for topping.
After combining the crust ingredients, press in the bottom of 9 x 9 pan; set aside.

Mix together the cream cheese and milk until smooth. Add eggs and lemon juice, and pour half of the filling over crust; top with half of the reserved blueberry sauce. Repeat layers. Cut through filling with knife to swirl blueberry sauce. Bake at 325 for 40 – 45 minutes or until center is almost set. Refrigerate overnight. Serve with chilled blueberry sauce. Yields: 12 servings.

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