1cupgraham cracker crumbsCan roll with rolling pin or use food processor until finely ground
1/2cupold-fashioned rolled oatsCould use quick-cooking oats
1/2cupground walnuts or nuts of your choice
1/2cupbutter or margarine or 8 tablespoonsmelted
Cream Cheese Filling
18 ounce package cream cheese, softened
114 ounce can sweetened condensed milk (Not evaporated milk)
Fresh Blueberry Topping
2cupsfresh blueberriesyou could use frozen
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.
Combine ingredients and mix on high for 3 or 4 minutes. Pour over cooled crust. Refrigerate for 3 hours. Then add topping.
Blueberry Topping instructions
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 blueberry cheesecake refrigerated. Makes about 10 to 12 servings. Enjoy! Note: You could use any fresh fruit with this recipe such as strawberries or blackberries.