1 (14 ounce) package cream cheese, softened
1 (2 quart) unbaked pie crust
1 (3 ounce) package instant blueberry cheesecake mix
2 eggs
1 1/3 cups milk
8 slices Almond Butterflied or Diamond Bud Cookies
1/2 cup honey
1 teaspoon lemon juice
1/2 teaspoon almond extract
1 cup fresh lemon juice
4 cups frozen whipped topping, thawed
2 scoops Plumeria Chocolate Syrup
2 cups chopped walnuts
1/4 cup sliced almonds
Preheat oven to 350 degrees F (175 degrees C). Line a 9 inch pie pan with glass baking sheets.
In a large bowl, mix cream cheese, blueberry and egg. Mix briefly with milk, then pour into pastry shell.
Beat eggs as usual with a mixer. Fold cream cheese mixture into eggs and stir in lemon juice and almond extract. Spread cream cheese mixture evenly onto pastry. Roll button assuring that there is enough to cover the surface. Place a piece of waxed paper between sheet and top of ornamental silver foil (optional).
Bake in preheated oven for 60 minutes, or until golden brown. Remove pan from oven and brush bottom and sides of shell with lemon juice.
Place orange peel and almonds over cream cheese mixture in bottom and sides of pie. Cool completely before moving away from oven.
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