Peach And Blueberry Cheesecake

• 32 squares graham crackers
• 1/3 cup flaked coconut
• 10 tbsp (1 1/4 sticks) butter, melted
• 1 tbsp unflavored gelatin
• 2 pkg (8 oz each) cream cheese, at room temperature
• 2/3 cup sugar
• 1 cup sour cream, at room temperature
• 1 can (15 oz) peach slices in natural juice, drained
• 1 2/3 cups blueberries, plus additional for garnish

1. Grease a foil-lined 11 x 7 inch baking pan, extending the foil over long sides for handles.
2. Process graham crackers and coconut in a food processor until ground. Add butter and process until combined. Press evenly into prepared pan. Freeze for 10 mins.
3. Meanwhile, sprinkle gelatin over 2 tbsp boiling water in a small bowl; stir until completely dissolved. Cool to room temperature.
4. Beat cream cheese and sugar in a large bowl with an electric mixer on medium speed until smooth. Add sour cream; beat until mixture is combined. Stir in gelatin. Gently fold in peaches and blueberries. Spoon into prepared pan; smooth top with a spatula.
5. Refrigerate for 6 hours or until set. Cut into 12 pieces. Garnish with additional blueberries.

crackers, flaked coconut, butter, unflavored gelatin, cream cheese, sugar, sour cream, natural juice, blueberries

Taken from recipes-plus.com/api/v2.0/recipes/22707 (may not work)