Lemon Blueberry Cheesecake

Joy just made this recipe for Sarah's baby shower, she was always making chocolate cheesecake. 1 cup ground graham crackers and about a fourth cup of crushed macadamia nuts mixed with one third cup of melted butter......combine for crust in a 9 inch spring form pan. filling: 16 oz's cream cheese (which is 2 blocks of 8 oz cream cheese) room temp soft 3/4 cups of sugar plus 2 tbls 2 teaspoons of good vanilla 1 Tbls of fresh lemon juice and the finely grated rind of about 1 lemons ¼ cup of sour cream 2 eggs and an egg yolk (mix in last so air bubbles don’t form) pat crust mixture into the spring form pan (I use plastic wrap to aid in this procedure) pour mixed filling into crust and bake for 35 to 45 minutes at 350 degrees Mix the juice of about 2 lemons appx 1/4 cups with 1 cup sugar and cook over medium heat stirring until sugar is dissolved. Add 3 tbls cornstarch mixed with 3 tbls cold water Add the rind of 1 lemons mix in 16 ozs of fresh blueberries washed and dried cook slightly until blueberries shine and turn darker not mushy cool and spread on top of the cooked cooled cheese cake. Optional sprinkle with powdered sugar just before serving This dessert is tart as well as mildly sweet Enjoy!