Delicious Blueberry Cheesecake
    1 2/3 cups graham-cracker crumbs
    ¼ cup sugar
    ¼ cup softened butter or margarine

    Blend well and press firmly in 8-inch pie plate.

    1 box lemon instant pudding        
    1 pkg (8oz) cream cheese
    2 cups milk        
    1 cup blueberries

    Follow directions on box, add the blueberries, and pour into graham cracker crust. Top
    with Blueberry Glaze.

    Blueberry Glaze
    1/3 cup sugar                  1 Tbsp. cornstarch
    1 ½ cups blueberries        1 Tbsp. lemon juice
    ½ cup water

  1. One hour before serving: In a small saucepan, combine sugar and cornstarch; mix
    well.
  2. With fork, crush ½ cup blueberries.  Stir into sugar mixture along with ½ cup
    water.  Bring to boiling, stirring, until thickened and translucent.  Add lemon juice
    and rest of blueberries.  Cool 30 minutes.
Bonnell's Blueberries