Mini Blueberry Cheesecakes

A couple weeks ago, I had some extra blueberries to use up, so I used part of my mom's blueberry cream pie recipe and part of a cheesecake recipe to create these little desserts.
 

 Mini Blueberry Cheesecakes

Ingredients:

1 cup blueberries, divided

1 teaspoon cornstarch

2 teaspoons sugar

1 teaspoon lemon zest

1 teaspoon lemon juice

2 teaspoons water

3/4 cup crushed graham crackers

2 tablespoons butter or margarine

1 teaspoon sugar

8 oz. cream cheese, softened

1/3 cup sugar

1 egg

1/2 teaspoon vanilla

In a saucepan, stir the cornstarch and sugar together. Add 2/3 cup blueberries, the lemon zest, and the lemon juice. Cook over low heat, mashing and stirring until mixture thickens and clears. Turn off heat and add the last 1/3 cup of blueberries.

Preheat oven to 350 degrees.
 
While the blueberry mixture cools, melt the butter in a microwave-safe bowl. Add the crushed graham crackers and 1 teaspoon sugar. Stir. Press the mixture into the bottom of muffin cup liners. I used the bottom of a glass dish to press the mixture down.

Top with a tablespoon of the blueberry mixture.

With a mixer, beat together the cream cheese, 1/3 cup sugar, egg, and vanilla. Spoon over blueberry mixture. Bake about 20 minutes or until slightly puffed.

When ready to serve, top with some Cool Whip and a couple extra blueberries.

Yields: about 10 mini cheesecakes