Blueberry Cheesecake Pie

Ingredients

For the Crumb Crust:
• 9 large rectangular graham crackers, crushed
• 2 tablespoons sugar
• 6 tablespoons melted butter
For the Cheesecake:
• 8 oz. cream cheese, softened
• 1/3 cup sugar
• 1 teaspoon fresh lemon juice
• 2 eggs
• Freshly grated zest from 1 lemon
For the Berry Topping:
• 2 cups blueberries
• 1/2 cup water
• 1/3 cup sugar
• 1 1/2 tablespoons cornstarch mixed with 2 tablespoons cold water

Instructions

1. In a small bowl, combine the crushed graham crackers, sugar and butter.
2. Pat the crumb mixture into a 9-inch pie pan and bake for 8 minutes at 325 degrees. Let the crust cool completely.
3. After the crust cools, zest your lemon into a medium bowl. Add in the cream cheese, sugar, and lemon juice and and beat until smooth. Mix in the eggs until just combined.
4. Pour into the graham cracker crust and bake 25 minutes at 325 degrees.
5. While the custard is baking, combine the berries, water, and sugar in a medium saucepan and bring to a boil.
6. Reduce the heat and simmer, covered, for 5 minutes, stirring once or twice to prevent sticking. Remove from the heat and add the cornstarch mixture. Return to a boil and cook for one minute, stirring constantly, until the mixture is thickened. Remove from the heat and cool until the mix is warm but no longer hot.
7. After the cheesecake is finished, leave it out until the berries are warm. Spoon the berries over the cheesecake and chill for 1 hour.