Blueberry-Drenched Cheesecake

Combine graham cracker crumbs with sugar and margarine and form crust in 8- or 9-inch pie pan.  Press mixture firmly on sides and bottom of the pie plate.

Pour milk into medium mixing bowl and add filling mix.  Mix on low speed until blended, and then mix on medium speed for 3 minutes.  Filling will be thick.

Gently fold in 1 container blueberries.  Spread filling into prepared crust.  Refrigerate at least one hour.

When ready to serve, combine honey and ginger in a small saucepan.  Bring to a boil and stir in remaining cup of blueberries.  Return to a boil.

Remove from heat and stir in lemon juice.

Transfer blueberry mixture to a blender container and blend until smooth.

When serving, gently spoon blueberry mixture over each piece of cheesecake.