Preheat oven to 350 degrees
Crust- combine crumbs and ¼ C. sugar in bowl. Pour
in butter and mix until all crumbs are moistened
Press mixture into 10-inch spring form pan covering bottom and sides
of pan. Bake at 350 degrees for 10 minutes. Set aside to cool
at least 10 minutes.
Filling-Cream the cream cheese and 1 1/2 C. sugar in mixer. Add remaining
ingredients and beat at medium speed for about 2-1/2 minutes, scraping
bowl as needed. Pour into cooled crust.
Bake at 350 degrees for 40 minutes, rotating pan once during the cooking
process, and cook for an additional 30-45 minutes until cake
is set. Remove
and allow cooling at least 3-1/2 hours.
Combine 2 C. blueberries, sugar and 1 T. of lemon juice in
a saucepan, cook until boiling.
Mix in remaining lemon juice and cornstarch together and slowly add
to blueberries. Cook over medium heat until mixture is thickened. Remove
from heat and add remaining C. of blueberries. Cover and chill.
