Joan L. Hunter, Montoursville, shared the following recipe for blueberry cream cheese cake with the Sun-Gazette.
This is a recipe that I cut out of the Grit many years ago. I make this every year during fresh blueberry season. I hope everyone will enjoy it as much as I have through the years. You also can make it with frozen blueberries in the winter time.
Blueberry cream cheese cake
1/4 cup corn starch
1/2 cup sugar
1/2 cup water
3 cups blueberries, rinsed and drained
1 13 1/2 ounce package graham cracker crumbs
1 1/2 sticks butter, melted
2 8 ounce packages cream cheese
1 1/2 cups sugar
2 teaspoons vanilla
1 8 ounce package frozen whipped topping, thawed
Combine corn starch, sugar, water and blueberries in a saucepan. Cook while stirring over medium heat until sauce bubbles and thickens. Remove pan from heat and cool.
Combine cracker crumbs and butter. Press one half of the crumbs into the bottom of a 13x9x2-inch pan.
Mash cream cheese until soft and gradually beat in sugar and vanilla. Fold in whipped topping.
Spread one half of the mixture carefully over the crumbs.
To make cheese easy to spread evenly over crumbs and blueberries, drop mixture by spoonfuls over the entire surface. Then spread gently using a spatula.
Spread blueberry filling evenly over cheese and spread with remaining cheese mixture. Sprinkle with remaining crumbs. Chill in refrigerator over night.