Very Blueberry Cheesecake

• 1 1/2 cups vanilla wafer crumbs
• 1/4 cup margarine melted
• 1 each gelatin, unflavored
• 1/4 cup water cold
• 16 ounces cream cheese softened
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest grated
• 2 cups blueberries fresh
• 7 ounces marshmallow cream

1. Combine crumbs and margarine, press onto bottom of 9-inch springform pan.
2. Chill.
3. Soften gelatin in water, stir over low heat until dissolved.
4. Gradually add gelatin to cream cheese, mixing at medium speed on electric mixer until well blended.
5. Blend in juice and peel.
6. Beat in marshmallow creme, fold in whipped topping.
7. Puree blueberries, fold into cream cheese mixture.
8. Chill until firm.
9. Garnish with blueberry jelly if desired.

vanilla wafer crumbs, margarine, gelatin, water cold, cream cheese, lemon juice, lemon zest, blueberries fresh, marshmallow cream

Taken from recipeland.com/recipe/v/very-blueberry-cheesecake-41019 (may not work)