Very Blueberry Cheesecake

• 1 12 cups vanilla wafer crumbs
• 14 cup margarine, Melted
• 1 envelope unflavored gelatin
• 14 cup water, cold
• 16 ounces cream cheese, Softened
• 1 tablespoon lemon juice
• 1 teaspoon lemon, rind of, Grated
• 1 (7 ounce) jar marshmallow creme
• 3 cups frozen whipped topping, thawed
• 2 cups blueberries (Frozen) or 2 cups fresh corn

1. Combine crumbs and margarine, press onto bottom of 9-inch springform pan.
2. Chill.
3. Soften gelatin in water, stir over low heat until dissolved.
4. Gradually add gelatin to cream cheese, mixing at medium speed on electric mixer until well blended.
5. Blend in juice and peel.
6. Beat in marshmallow creme; fold in whipped topping.
7. Puree blueberries; fold into cream cheese mixture.
8. Chill until firm.
9. Garnish with additional frozen whipped topping, thawed, and lemon peel.
10. VARIATIONS:
11. Substitute Neufchatel cheese for cream cheese.
12. Substitute strawberry slices for blueberries Substitute raspberries for blueberries

vanilla wafer crumbs, margarine, unflavored gelatin, water, cream cheese, lemon juice, lemon, marshmallow creme, frozen whipped topping, blueberries

Taken from www.food.com/recipe/very-blueberry-cheesecake-6770 (may not work)