Berry Cheese Tort

• 1 cup crushed gingersnap cookies (about 20)
• 3/4 cup crushed vanilla wafers (about 25)
• 1/4 cup finely chipped walnuts
• 1/3 cup butter, melted
• 1 envelope unflavored gelatin
• 1-3/4 cup white grape juice
• 1 pkg. (8 oz.) cream cheese (softened)
• 1/4 cup sugar
• 1 tsp. vanilla extract
• 2-1/2 cups fresh blueberries
• 1-1/2 cup fresh stawberries

1. Combine the cookie crumbs, wafer crumbs, walnuts and butter; press onto bottom and 1-1/2 in. up sides of a greased 9 inch springform pan.
2. Bake at 350 for 8-10 minutes or until set. Cool on a wire rack.
3. In a small saucepan, sprinkle gelatin over grape juice; let stand for one minute. Heat over low heat, stirring until geletin is completely dissolved. Cover and refrigerate until partially set, about 45 minutes.
4. Meanwhile, in a large bowl, beat the cream cheese, sugar and vanilla until smooth. spread over crust.
5. Place berries in a large bowl. Gently stir in gelatin mixture , Spoon over cream cheese layer. Refrigerate for two hours before serving. Carefully run a knife around edge of pan to loosen. Remove side of pan.

cookies, vanilla wafers, walnuts, butter, unflavored gelatin, white grape juice, cream cheese, sugar, vanilla extract, fresh blueberries, fresh stawberries

Taken from www.epicurious.com/recipes/member/views/berry-cheese-tort-50102917 (may not work)