adapted from Pacific Fresh
Serves 6
Crust
16 squares graham crackers, finely crushed
2-3 Tbsp finely chopped walnuts or hazelnuts
1/4 cup butter, melted
1 tsp sugar
1/4 tsp ground cinnamon
Filling
8 ounces cream cheese
1 cup light sour cream
1/4 cup sugar
1 Tbsp fresh lemon juice
To make crust: In a skillet over high hear, toast crumbs and nuts, stirring constantly, 3 to 4 minutes. remove from hear and add butter, sugar and cinnamon and mix well. Cool slightly, about 5 minutes.
Divide crumb mixture evenly among 6 serving dishes/cups. Press firmly with back of spoon onto the bottom and part way up the sides. Transfer to a cookie sheet and refrigerate the cups. Chill well, about 3 hours.
To make filling: In food processor combine all ingredients. Process until well blended. Cover and refrigerate for 30 minutes. Beat again with a spoon and then spoon some onto the crusts in cups, being careful not to disturb the crust.
Cover and refrigerate 12 hours or over night. Serve with Blueberry Sauce and top with a dollop of whipped cream.
Blueberry Sauce
3 Tbsp sugar
1/2 cup water
1 Tbsp blueberry schnapps (optional)
1 Tbsp cornstarch
1 Tbsp fresh lemon juice
1 pint (2 cups) blueberries
In a saucepan combine all ingredients except the blueberries. Whisk until blended, then add blueberries. Bring to a boil, stirring constantly, and boil until juice is clear and sauce is slightly thickened, about 2 minutes. Cool, then transfer to a bowl and refrigerate until ready to use. Sauce can be served cold or at room temperature.