Blueberry Lemon Cheesecake

• 2 1/4 cup vanilla-wafer crumbs
• 3 tablespoon apple jelly
• 1 tablespoon light margarine
• 1/4 cup sugar
• 1 package (8 ounces) fat-free cream cheese
• 1 package (8 ounces) light cream cheese
• 1 can (14 ounces) low-fat sweetened condensed milk
• 1 - egg (or 2 egg whites)
• 1 tablespoon lemon juice
• 1 teaspoon lemon peel
• 1 teaspoon vanilla
• 1 cup fresh blueberries (optional)
• 1 can (20 ounces) blueberry pie filling lite

1. Preheat the oven to 325u0b0F (160u0b0C). Coat a 9-inch (23-cm) springform pan with nonstick spray.
2. In a medium bowl, mix the crumbs, jelly, margarine, and sugar. Press the mixture into the bottom and up the sides of the pan. Refrigerate while preparing the filling.
3. In a large bowl, use an electric mixer set at medium speed to beat together the two types of cream cheeses until they are light and fluffy. Add the milk, egg, lemon juice, lemon juice, lemon peel, and vanilla, and beat until smooth.
4. Spread the blueberries, if desired, over the bottom of the crust and top with the blueberry filling. Bake for 15 minutes. Pour the cheese mixture over the blueberry layer. Place the pan inside a larger one filled with 1 inch (2.5 cm) of water. Bake the cake until its edges are lightly browned and the center is nearly set, 50 to 60 minutes. Cool the cake on a wire rack for 30 minutes, then refrigerate it overnight.

vanillawafer crumbs, apple jelly, light margarine, sugar, cream cheese, light cream cheese, lowfat sweetened condensed milk, egg, lemon juice, lemon peel, vanilla, fresh blueberries, blueberry pie filling

Taken from www.epicurious.com/recipes/member/views/blueberry-lemon-cheesecake-1221210 (may not work)