BLUEBERRY CHEESE TART

FOR THE CRUST:
1 1/2 cups vanilla cookie crumbs
6 tablespoons butter or margarine, melted
1/8 teaspoon ground nutmeg
FOR THE FILLING:
1 (8 oz.) package cream cheese, softened
1/2 cup sugar
2 eggs
1/2 teaspoon each vanilla and grated lemon peel
FOR THE BLUEBERRY TOPPING:
2 cups fresh or frozen blueberries, thawed if necessary
1/4 cup sugar
1/4 cup water
2 tablespoon cornstarch
dash salt
1 tablespoon lemon juice

TO MAKE THE CRUST:
Combine cookie crumbs, butter and nutmeg. Press into 9-inch tart pan with removable bottom.

TO MAKE THE FILLING:
Beat cream cheese, 1/2 cup sugar, eggs, vanilla and lemon peel with electric mixer until smooth. Spoon into cookie crust.

Bake at 375 degrees F 15 minutes or until firm. Cool.

TO MAKE THE BLUEBERRY TOPPING:
Combine blueberries, 1/4 cup sugar, 1/4 cup water; cornstarch and dash salt in saucepan. Cook and stir about 4 minutes or until thickened. Stir in lemon juice. Cool to lukewarm. Makes about 2 cups.

Spread Blueberry Topping over cheesecake. Refrigerate several hours.

Makes 10 to 12 servings