Easy Blueberry Cheesecake

This recipe is so easy that even my husband can do it.
(His specialties are boxed mac-n-cheese, Ramen noodles
and frozen pizza!)

Prep time: 20 minutes
Baking time: 55 minutes

Crust:

• 2 packages of graham crackers (18 "cracker sheets")
• 1/2 cup (1 stick) butter or margarine

Crush the graham crackers (I put 4 or 5 "cracker

sheets" at a time into a sturdy plastic freezer bag and
crush them with a rolling pin). Put cracker crumbs into
a medium-sized bowl and pour melted butter/margarine
over the crumbs. Mix thoroughly. Press into a 9x13
ungreased pan.

Batter:

• 8 oz of cream cheese (softened)
• 1 egg
• 1 can (14 ounces) sweetened, condensed milk
• 3 Tbsp. lemon juice
• 1 can (21 ounces) of blueberry or cherry pie filling

Use an electric mixer to beat the cream cheese and
sweetened condensed milk until smooth (a minute or
two). Add the lemon juice and egg and beat on high
speed for another minute.

Pour the batter over the graham cracker crust. Drop the
canned pie filling into the batter by spoonfuls at
evenly-placed intervals.

Bake at 300 degrees F for 55 minutes.

Allow to cool completely before cutting. Store in the
refrigerator.