BLUEBERRY CHEESECAKE

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Ingredients

1 ½ packs of Honey Graham crackers

100 grams (1 stick) of butter

2 packs of Philadelphia cream cheese

Juice of 1 lemon

¾ cup of sweetened condensed milk (pref- erably Nestlé)

2 cans of blueberry pie filling

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Instructions

In a food processor, combine 1 ½ packs of Honey Graham crackers with 100 grams of butter (melted). Spread the Graham cracker and butter mixture evenly into a cheesecake tray, pressing down to form the base. In a separate bowl, blend together 2 packs of Philadelphia cream cheese, ¾ cup of sweet- ened condensed milk, and the juice of one lemon until smooth. Pour the cream cheese mixture over the Graham cracker base and spread evenly. Top with the blueberry pie filling, covering the cream cheese layer completely. Refrigerate the cheesecake for a few hours until it is set and chilled before serving.