Blueberry cheesecake

This cheesecake is a must have for our oldest daughter. It has been her choice of desserts since she was a little girl. My Tante Helga introduced us to this velvety smooth mousse type dessert and it comes from our home church cookbook submitted by T. Bergen. (By the way T-your reputation for a wonderful baker is proof in this dessert).

• 2- 8 oz packages cream cheese
• 1 cup sugar
• 1 TB. lemon juice (fresh is best)
• 2 tsp. vanilla
• 1 large tub of cool whip (or equal amounts of whipped cream)
• 3 cups frozen blueberries
• or 1 can of blueberry pie filling with a squeeze of fresh lemon to brighten the taste of the pie filling.

1. one prepared graham wafer crust, either bought or your favorite recipe. (try chocolate wafers as an alternative, it is very nice also). Press into a 9" spring form pan.
2. With a hand mixer beat cream cheese with sugar
3. add lemon juice and vanilla
4. fold in cool whip until smooth
5. fold in frozen blueberries ****
6. set in fridge for several hours to set
7. if you prefer to use the pie filling, add it on top before serving, (don't forget to freshen the taste with the lemon juice, it really makes a difference).**

We always have to have more berries on top of what ever cheese cake is being served so serve a mix berry sauce on the side, but that is totally optional.

**if you choose to add the pie filling as opposed to the berries folded in Do Not fold in pie filling with the cream cheese.

**** you may choose to omit that if you are using pie filling......or go ahead and use both, but I didn't have blueberries.