Ingedients:

Almond Graham Crust

• 1 cup graham wafer crumbs
• 1/4 cup sugar
• 1/4 cup ground almonds
• 1/3 cup butter; melted

Blueberry Filling

• 2 cups STATELINE BLUEBERRIES
• 1/2 cup sugar
• 3/4 cup water
• 2 TBSP. cornstarch
• 2 ( 8 oz.) cream cheese; softened
• 4 cups vanilla ice cream

Directions:

• Combine the Crust Ingredients.  Press firmly onto the bottom of a well greased 10 inch spring form pan.
• To make the Filling; combine the STATELINE BLUEBERRIES  and sugar in a saucepan.  Bring to a boil and simmer for 5 minutes.
• Combine the wate and cornstarch unitl smooth and add to the STATELINE BLUEBERRIES sauce.  Cook until thick and clear- Chill.
• Using an electric mixure, beat cream cheese until light and fluffy.  Gradually add spoonfuls of ice cream and mix until well blended.
• Spoon the cream cheese mixture and cooked STATELINE BLUEBERRIES  alternately onto the crust.  Swirl with a knife for a marbled effect.  Freeze until ready to serve.

YEILDS: 12-16 servings

Helpful Hints:  Release the spring form pan and let the cheesecake stand for 15 minutes at room temperature to allow thie ices cream to soften slightly before serving.