BLUEBERRY CHEESECAKE

Base:

1 1/3 C graham wafer crumbs

1/3 C melted butter

Combine the crumbs and butter and press into a prepared 9ʺ pan.

Filling:

1 – 250 g pkge. cream cheese

½ C icing sugar

1 C whipped cream

Beat together the cream cheese and icing sugar.  Fold in the whipped cream and mix.  Spread over the base.

Topping:

Spread a can of blueberry pie filling over the filling.  Chill several hours before serving.

Either cherry or raspberry pie filling can also be used.