|Graham cracker crumbs||1 1⁄4 Cup (20 tbs) (About 16 Crackers)|
|Butter/Margarine||3 Tablespoon, melted|
|Sugar||1 Cup (16 tbs)|
|Grated lemon peel||2 Teaspoon|
|Blueberry glaze||1 Cup (16 tbs)|
Heat oven to 350°.
Stir together cracker crumbs and 2 tablespoons sugar.
Mix in butter thoroughly.
Press mixture evenly in bottom of ungreased 9-inch springform pan.
Bake 10 minutes.
Reduce oven temperature to 300°.
Beat cream cheese in large mixer bowl.
Gradually add 1 cup sugar, beating until fluffy.
Add lemon peel and vanilla.
Beat in eggs, one at a time.
Pour over crumb mixture.
Bake until center is firm, about 1 hour.
Cool to room temperature.
Spread with Blueberry Glaze.
Refrigerate at least 3 hours: Loosen edge of cheesecake with knife before removing side of pan.