FRESH BLUEBERRY CHEESECAKE WITH HOMEMADE CRUST

Nutty Graham Cracker Crust1 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 choice2 tablespoons brown sugar1/2 cup butter or margarine or 8 tablespoons, meltedCombine all ingredients and press into a sprayed 8 x 8 inch baking pan. Bake in preheated 350 degree oven 10 to 12 minutes. Remove and let cool.Cream Cheese Filling (This is like the cherry cream cheese pie filling we have all made before)

Directions :
1 (8 ounce package) cream cheese, softened1 (14 ounce) can sweetened condensed milk (Not evaporated milk)1/3 cup lemon juice1 teaspoon vanilla extractCombine ingredients and mix on high for 3 or 4 minutes. Pour over cooled crust. Refrigerate for 3 hours.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 juiceCombine 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.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.