Lemon Blueberry Cheesecake

• 3 ounces lemon gelatin
• 1 cup water, boiling
• 1 cup graham cracker crumbs
• 2 tablespoons butter, melted
• 1 tablespoon canola oil
• 3 cups cottage cheese (fat-free)
• 1/4 cup sugar
• Topping
• 2 tablespoons sugar
• 1 1/2 teaspoons cornstarch
• 1/4 cup water
• 1 1/3 cups blueberries (fresh or frozen, divided)
• 1 teaspoon lemon juice

1. In a large bowl, dissolve gelatin in boiling water. Cool.
2. In a small bowl, combine the crumbs, butter, and oil.
3. Press onto the bottom of a 9" springform pan. Chill.
4. In a blender, cover and process cottage cheese and sugar until smooth.
5. While processing, slowly add cooled gelatin.
6. Pour into crust. Cover and refrigerate overnight.
7. For topping, in a small saucepan, combine sugar and cornstarch.
8. Gradually stir in water until smooth.
9. Add 1 cup blueberries.
10. Bring to a boil.
11. Cook and stir for 2 minutes or until thickened.
12. Stir in lemon juice and cool slightly.
13. Transfer to a blender and cover and process until smooth.
14. Refrigerate until chilled.
15. Carefully run a knife around edge of pan to loosen cheesecake.
16. Remove sides of pan.
17. Spread the blueberry mixture over the top.
18. Sprinkle with remaining blueberries.
19. Refrigerate leftovers.

lemon gelatin, water, graham cracker crumbs, butter, canola oil, cottage cheese, sugar, topping, sugar, cornstarch, water, blueberries, lemon juice

Taken from www.food.com/recipe/lemon-blueberry-cheesecake-418891 (may not work)