Blueberry Cheese Pie

The best!
Crumb crust
1 1/2 cups of graham cracker crumbs
2 TBPS sugar
pinch salt
1/2 (1 stick) melted butter, unsalted

Combine crumbs, sugar and salt in bowl and toss together with fork. Add butter and stir well til blended. With your fingers, press and pat the mixt. over the bottom and sides of a 9 in. pie pan. Bakd crist in a preheated 325 (165 C) oven for 8 min., then cool before filling.

Cheese custard filling
8 oz cream cheese, at room temp.
1/3 cup sugar
1 tsp. vanilla extract, the real thing
2 egss

For the berries:
2 cups blueberries, washed
1/2 cup water
1/3 cup sugar
1 1/2 TBSP cornstarch mixed with 2 TBSP water (do this almost last)

Preheat oven to 325.
Make the cheese filling: In bowl, combine the cheese, sugar, and vanilla and beat well til mixed and smooth. Beat 2 eggs in small bowl and then stir gently into cheese mixture - use a whisk to blend together. Pour this into cooled, baked shell and bake until just set, 25 to 30 min. Remove from oven and let it cool.
While custard is cooking, combine berries, water and sugar in saucepan and bring to boil. Reduce heat and simmer, covered, for about 4 or 5 min., stirring once. Remove from heat and add the cornstarch and water mixture. Bring back to boil and cook for about 1 min., if necessary (mine does not need this part for some reason). Remove from heat and let cool til tepid. Spoon the berries over the custard. Chill for at least 1 hour before serving. Makes one 9 inch single crust pie.