1 whole cheesecake (homemade or store bought)
4 pints of blueberries from Florida, rinsed
1 cup sugar from Florida
½ lemon, juice
1 cup water
Sprigs of fresh mint for garnish
In a small saucepan, combine 2 pints of blueberries, sugar, lemon juice and water. Put the saucepan on a medium heat. Stir the contents of the pan until it boils, reduce the heat to simmer. Cook the blueberry mixture for 20 minutes or until it covers the back of a spoon. Strain the blueberry sauce through a sieve if desired. Allow the blueberry sauce to cool to room temperature and refrigerate as needed. Pour cheesecake with a portion of the cooled blueberry sauce, leaving extra for garnish. Put fresh leftover blueberries on a cheesecake and garnish with fresh mint. Serve the cheesecake with a garnish of blueberries with extra blueberry sauce.