Lighter Lemon Blueberry Cheesecake

• 4 cups vanilla wafers, made into crumbs
• 12 cup margarine
• 12 teaspoon nutmeg
• 23 cup granulated sugar
• 4 large eggs
• 24 ounces light cream cheese
• 23 cup fat free sour cream
• 13 cup lemon juice
• 1 tablespoon lemon zest
• 2 cups frozen blueberries or 2 cups fresh blueberries
• 13 cup granulated sugar
• 2 teaspoons water
• 1 tablespoon cornstarch or 1 tablespoon rice flour

1. Crust: Place nilla wafers in a food processor until crumbs.
2. Add margarine and nutmeg and pulse until crumbly.
3. Press evenly on bottom and up sides of 9" spring form pan (no need to grease).
4. Filling: Beat sugar and eggs until thick.
5. Add next four ingredients and beat until smooth.
6. (Works well in a Kitchen Aid mixer with blending hook).
7. Pour into shell and level.
8. Bake at 325F for 1 to 1 1/4 hours until ALMOST set.
9. Run knife around edges and let cool.
10. Topping: Combine berries and sugar in heavy sauce pan.
11. Heat and stir for approximately 6 minutes on medium to dissolve sugar.
12. Reduce to low and simmer to release juice from berries.
13. Combine water and starch (flour) in cup until smooth.
14. Add to berries and stir until thickened.
15. Pour evenly over cheese cake.
16. Chill for at lease 5 hours, preferable overnight.
17. ENJOY!

vanilla wafers, margarine, nutmeg, sugar, eggs, light cream cheese, sour cream, lemon juice, lemon zest, frozen blueberries, sugar, water, cornstarch

Taken from www.food.com/recipe/lighter-lemon-blueberry-cheesecake-400800 (may not work)