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Blueberry Cheesecake

Blueberry Cheesecake is like a little bite of cheesecake in fudge form! A cream cheese base, studded with dried blueberries, sits atop a graham cracker crust in this beautiful, tasty recipe.
Items required
6 tablespoons butter or margarine
1 1/4 cups finely crushed graham crackers
3 tablespoons sugar
8 ounces frozen unsweetened blueberries
2 tablespoons sugar
1 tablespoon cornstarch
1 tablespoon light corn syrup
2 tablespoon water
2 teaspoons lemon juice
2 8-ounce packagescream cheese
1/3 cup milk
1/4 cup sugar
2 eggs

Preparation method
1.In an 8 X 1 1/2- or 9 X 1 1/2-inch round baking dish micro-cook butter or margarine, uncovered, on 100% (HIGH) 50 seconds to 1 1/2 minutes or until melted. Stir in crushed graham crackers and 3 tablespoons sugar until well moistened.
2.Press firmly against bottom and sides of dish. Micro-cook on 100% (HIGH) 1 to 3 minutes or until set, rotating once or twice. Set aside.
3.In a large bowl micro-cook blurberries, uncovered, on 100% (HIGH) 2 to 3 minutes or until thawed and juicy .
4.Stir together 2 tablespoons sugar and the cornstarch, stir in corn syrup, water, and lemon juice.
5.Mix into blueberries. Micro-cook, uncovered, on 100% (HIGH) 2 to 4 minutes or until thick, stirring twice. Set aside to cool.
6.In a small mixer bowl micro-cook cream cheese, uncovered on 100% (HIGH) 30 seconds to minute or until softened.
7.Add milk, 1/4 cup sugar, and eggs; beat at high speed of electric mixer until smooth. Pour cheese mixture evenly over crust.
8.Micro-cook, uncovered, on 50% (MEDIUM) 12 to 16 minutes or till center is almost set, rotating pan a quarter-turn every 4 minutes.
9.Remove from oven. Cool. Spoon cooled bluebeery mixture over cheesecake.
10.Refrigerate until set.
Makes 10 servings.

Related Recipes:

1. Cherry Berry Pie
2. Hawalian Cream Torte