Spring tangy cheese tart

Crust:
graham crackers - 11/2 cup
Butter- 1/2 stick
Sugar - 2 tbsp
Filling:
Condensed milk - 14 oz (1 can)
Cream cheese - 4 oz
Lemon juice - 1/4 cup
Topping:
Blueberry - fresh or frozen - 1 cup
Water - 1/2 cup
Sugar- 1/4 cup
Corn starch: 1 tbsp
Mix crushed crackers, sugar and butter( melted).
Press the above mixture into a 8 inch spring foam pan. Or regular greased cake pan.( it is difficult to take cheese tart out of regular pan and retain shape)
Bake the crust for about 5 mins. Don't over bake.
Prior baking preheat oven.350 degrees.
Meanwhile mix cream cheese and condensed milk without lumps. Add the lemon juice. Mix thoroughly.
Fill the cheese mix in the baked crust.
Bake again for 30 minutes.
For topping:
Boil the water, add the blueberries and cook them for 10 mins. Add sugar and boil until it dissolves.
Switch off stove and cool the mix. Pick about4-5 pieces of blueberry for decoration. Blend the rest of cooled berries in food processor.
Return the mixture to pan and boil again. Mix corn flour with 2 tbsp of water and mix well.
Add corn flour mix with the berries on the stove. Boil until you see the mix start to solidify.
Cool the mixture. It should be in sauce consistency.
Once tart is ready cool down. Set in fridge for about. 4-5 hours.
Take it out place the reserved berries in the middle and pour the sauce on top.
Cut into slices and enjoy.