Blueberry Cheesecake

(makes 2 – 9” pies)
 
Filling
2 pkgs. (8oz. each) cream cheese
1 cup white sugar
¼ tsp. salt
2 tsp. lemon juice
2 tsp. vanilla
1 container (32 oz.) Cool Whip (thawed)
3 cups fresh or frozen blueberries
 
Graham Cracker Crust (for 1 – 9” pie)
 
1 ½ cups graham cracker crumbs
¼ cup butter (melted)
1 tbsp. white sugar
 
Mix the above ingredients for the graham cracker crust mixture for a 9” pie crust. Press firmly on bottom of pie plate. Bake at 400F for 8 minutes. Let cool.
 
In a separate bowl, blend cream cheese, sugar and salt until smooth and fluffy. Stir in lemon juice and vanilla. You can use an electric mixer for the filling.
 
Fold in whipped topping (1 1/4c) and frozen blueberries (if you don’t have fresh blueberries). Pour this mixture over cooled crust. Chill at least 3 hours.
 
It can be frozen for later use. We have used this recipe for many years!