1 2/3 c. (11) graham crackers 1 c. sugar 1/4 c. melted butter 1 (8 oz.) pkg. cream cheese
8 oz. cream cheese, softened 1/2 can condensed milk 2 Tbs. lemon juice 1 tsp. vanilla flavoring 1/4 cup boiling water 1 packet unflavored gelatin
TOPPING: 2 1/2 cups fresh blueberries 1 tablespoon cornstarch 1 1/2 teaspoons lemon juice 1/8 cup water 1/4 cup sugar (start by adding half of the sugar, add remaining to taste)
Combine graham crackers, 1/4 cup of the sugar, melted butter, and press into a 9 x 13 pan. Soften cream cheese and beat until smooth. Add well- beaten eggs, remaining 3/4 cup sugar, vanilla, and cream well.
Beat cream cheese until light and fluffy. Add sweetened condensed milk. Stir in lemon juice and vanilla. mix well
Add 1/4 cup of boiling water and stir until gelatin dissolves about 5 minutes. Add gelatin mixture to the cheeses and beat with mixer until smooth. Pour into pie crust and refrigerate until firm about two hours. Cover in fridge over night.
1. Check blueberries for moldy, soft or blemished berries and discard any that are bad. Gently rinse with cold water and allow them to drain well. Place blueberries in a saucepan. 2. In a small bowl, mix the cornstarch, lemon juice and water together and stir until all the cornstarch is dissolved. Add this mixture to the blueberries in the saucepan. 3. Place over medium heat and cook until sauce thickens and is translucent. At the end of the cooking time, add half of the sugar. 4. Taste the sauce, and if desired, add the rest of the sugar. Cook until sugar is dissolved. 5. Allow topping to cool and then serve over the pie.