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blueberry cheesecake
*PREPARATION
Brush bottom and sides of four 8-inch (20 cm) square cake pans with melted butter. Line bottom with paper.
In a bowl, mix the graham cracker crumbs, butter and corn syrup until smooth. Divide between dishes and press down evenly. Refrigerate while preparing the filling.
In medium saucepan, sprinkle gelatin over milk; let stand 3 minutes.
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