Blueberry Cheesecake Squares

We went to my husband's family reunion this weekend - it was a historic event. My husband's family broke up when he was a child and although the siblings had met together in small groups, they hadn't all been together in fifty-five years. There was lots of chatting and laughing and getting to know everyone and, of course, food, food, and more food.  A get together just wouldn't be complete without copious amounts of food, now would it?
One of the things I took was a blueberry cheesecake - a dessert that my mother used to make fairly often when I was young, but I haven't had in years and years.  My husband remembered it from when we first were married, but Malcolm didn't remember ever having eaten it and he is almost twenty-five years old.  Anyway I dusted off the recipe and decided to give it an airing.  It really is delicious and I'm not sure why it fell by the wayside for all those years.  The original recipe is called Billie Boyd's Blueberry Cheesecake Pie.  I have no idea who Billie Boyd is and it really isn't a pie, but it is delicious nevertheless.

Here's the recipe (serves 15):
Crust 2 cups graham cracker crumbs 3/4 cup butter or margarine, melted 1 cup confectioners sugar
Method: - mix the graham cracker crumbs together with the melted butter - add the sugar and mix well - pat into the bottom of a 9 x 13 pan

Cheesecake Layer
6 oz (170 gms) softened cream cheese
2 eggs
1 cup granulated sugar

Method:
- beat together with a mixer until well blended
- pour over crust
- bake for 20 minutes at 350F

Blueberry Layer
1 cup sugar
3 tablespoons cornstarch
2 cups blueberries (up to 4 cups)
2 tablespoons water

Method: 
- heat in a saucepan until some berries are broken and mixture is clear and thick
- cool and then spread on cake and chill

Whipped Cream
1 cup whipping cream - whip and spread on top just before serving

   
Do you ever completely forget about a recipe only to discover it again years later?  Thank goodness I did, as we now have a new favourite.

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