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FRESH BLUEBERRY CHEESECAKE WITH HOMEMADE CRUST

Ingredients:

Nutty Graham Cracker Crust
1 cup graham cracker crumbs (Can roll with rolling pin or use food processor until finely ground)
1/2 cup old-fashioned rolled oats (Could use quick-cooking oats)
1/2 cup ground walnuts or nuts of your choice
2 tablespoons brown sugar
1/2 cup butter or margarine or 8 tablespoons
1 (8 ounce package) cream cheese, softened
1 (14 ounce) can sweetened condensed milk (Not evaporated milk)
1/3 cup lemon juice1 teaspoon vanilla extract

Directions :

Step1: Combine ingredients and mix on high for 3 or 4 minutes. Pour over cooled crust. Refrigerate for 3 hours.
Step2: Fresh Blueberry Topping2 cups fresh blueberries (you could use frozen)1/2 cup sugar1 tablespoon cornstarch1/4 teaspoon cinnamon1/4 teaspoon nutmeg1/2 cup water1 tablespoon lemon juice
Step3: Combine all topping ingredients except lemon juice and bring to boil on top of the stove stirring constantly so as not to burn. Cook for 2 minutes to thicken. Remove from stove, stir in lemon juice and let cool. Pour over cheesecake after it has been refrigerated for 3 hours.
Step4: Keep this cheesecake refrigerated. Makes about 10 to 12 servings.
Enjoy!
Note: You could use any fresh fruit with this recipe such as strawberries or blackberries.

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