Fresh Blueberry Cheesecake (From Miss Daisy'S Blue Ribbon Desserts, P.96)

• 1 unbaked pie crust 9-inch
• 2 envelopes unflavored gelatin
• 1 cup half-and-half cold
• 1 cup half-and-half heated to boiling
• 6 ounces cream cheese softened
• 1/2 cup sugar
• 2 tablespoons triple sec
• 1 teaspoon vanilla
• 1 cup ice cubes about 6 to 8
• 2 1/2 cups fresh blueberries
• whipped cream for garnish

1. Assemble all ingredients and utensils.
2. Press pastry into 10 x 2-inch fluted quiche/flan pan or 9-inch deep-dish pie pan; prick bottom and sides with fork.
3. Bake in a preheated 450 degree oven for 10 minutes or until golden; cool.
4. In a 5-cup blender or food processor, sprinkle unflavored gelatin over cold half-and-half; set aside 3 to 4 minutes.
5. Add hot half-and-half and process at low speed until gelatin is completely dissolved, about 2 minutes.
6. Add cream cheese, sugar, triple sec, and vanilla; process at high speed until blended.
7. Add ice cubes, one at a time; process at high speed until ice is melted.
8. Set aside until mixture is slightly thickened, about 5 minutes.
9. Arrange 1 cup blueberries in prepared crust; add gelatin mixture.
10. Chill until firm.
11. Garnish with remaining blueberries and whipped cream.

unflavored gelatin, cold, boiling, cream cheese, sugar, triple sec, vanilla, fresh blueberries, whipped cream

Taken from www.yummly.com/recipe/Fresh-Blueberry-Cheesecake-_from-_Miss-Daisy_s-Blue-Ribbon-Desserts_-p_96__-1654910 (may not work)