Blueberry Cheesecake Recipe from GourmetFoodPlaza.com

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Blueberry Cheesecake
Serves 10-12
1 1/2 cups	vanilla cookie crumbs
6 tbsp	butter or margarine, melted
tsp	ground nutmeg
8 oz	cream cheese, softened
1/2 cup	sugar
2	eggs
1/2 tsp	each vanilla and grated lemon peel

	Blueberry Topping
2 cups	fresh or frozen blueberries - thawed if necessary
1/4 cup	each sugar and water
2 tbsp	cornstarch
-	salt
tbsp	lemon juice

	Cheesecake
-	Combine cookie crumbs, butter and nutmeg.
-	Press into 9-inch tart pan with removable bottom.
-	Beat cream cheese, sugar eggs, vanilla and lemon peel with electric mixer until smooth.
-	Spoon into cookie crust.
-	Bake at 375°F. 15 minutes or until firm. Cool.
-	Spread Blueberry Topping over cheese cake.
-	Refrigerate several hours.

	Topping
-	Combine blueberries, sugar, water, cornstarch, and salt in a saucepan.
-	Cook and stir about 4 minutes or until thickened.
-	Stir in lemon juice.
-	Cool to lukewarm temperature.

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