Instructions
Combine 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
CHEESECAKE
Combine ingredients and mix on high for 3 or 4 minutes. Pour over cooled crust. Refrigerate for 3 hours.
Fresh Blueberry Topping
Combine 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.
Enjoy!
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When I was young, I couldn’t get enough of this dish. I’d always ask my mom to cook it.
