Frozen Lemon Cheesecake with Blueberry Drizzle

• 30 Mr. Christie's Ginger Snaps Biscuits, crushed (about 1-1/4 cups)
• 1/4 cup butter, melted
• 2 cups Philadelphia Cream Cheese Product
• 1 can (300 mL) sweetened condensed milk
• 1 Tbsp. lemon zest Safeway 4 ct For $5.00 thru 02/09
• 1/4 cup lemon juice Safeway 4 ct For $5.00 thru 02/09
• 1 cup thawed Cool Whip Whipped Topping
• 2 cups blueberries Whole Foods 3 For $10.00 thru 02/09
• 1/4 cup sugar
• 2 Tbsp. water
• 1/4 tsp. ground ginger

1. Mix crumbs and butter; press onto bottom of 9-inch springform pan.
2. Beat cream cheese products in large bowl with mixer until creamy.
3. Gradually beat in milk.
4. Blend in lemon zest and juice.
5. Whisk in Cool Whip; spoon over crust.
6. Freeze 6 hours or until firm.
7. Meanwhile, cook remaining ingredients in saucepan on medium heat 4 min., stirring occasionally; cool.
8. Refrigerate until ready to serve.
9. Remove cheesecake from freezer 15 min.
10. before serving.
11. Let stand at room temperature to soften slightly.
12. Serve topped with blueberry sauce.

mr christies, butter, philadelphia cream cheese, condensed milk, lemon zest, lemon juice, topping, blueberries, sugar, water, ground ginger

Taken from www.kraftrecipes.com/recipes/frozen-lemon-cheesecake-blueberry-drizzle-136551.aspx (may not work)