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Crust:

9 whole graham crackers 1/2 cup old-fashioned oats 3 tablespoons (packed) golden brown sugar 1/8 teaspoon salt 5 tablespoons unsalted butter, melted 1 teaspoon vanilla extract

Filling: 1/4 cup water 1 tablespoon unflavored gelatin (measured from 2 envelopes) 12 ounces Philadelphia-brand cream cheese, room temperature 1 cup heavy whipping cream 1 cup sugar 1 tablespoon fresh lemon juice 3 cups fresh blueberries Topping: 1 cup chilled heavy whipping cream 1 tablespoon sugar 4 1/2-pint baskets blueberries 2/3 cup blueberry jam

Preparation
For crust: Preheat oven to 350F. Blend first 4 ingredients in processor until graham crackers are finely ground. Add butter and vanilla; process until moist crumbs form. Press crumb mixture onto bottom and 1 inch up sides of 9-inch-diameter springform pan. Bake crust until deep golden brown, about 12 minutes. Cool. For filling: Pour 1/4 cup water into small saucepan; sprinkle gelatin over. Let stand 10 minutes. Stir over very low heat just until gelatin dissolves. Set aside. Blend cream cheese, cream, sugar, and lemon juice in processor until smooth. Add berries; puree until smooth (some blueberry bits will remain). With machine running, add warm gelatin mixture through feed tube and blend well. Pour filling into crust. Cover; chill overnight. (Can be made 2 days ahead. Keep chilled.) Run knife around pan sides to loosen cake. Release pan sides. Transfer to platter.

For topping: Beat cream and sugar in medium bowl until firm peaks form. Spread cream mixture thickly over top of cheesecake. Place berries in bowl. Heat jam in small saucepan over low heat until just melted. Pour jam over berries; toss to coat. Mound coated berries in center of cream, leaving 1-inch plain border. Chill cake at least 1 hour and up to 1 day.

IngredientsCrust:
-1 cup crushed graham cracker crumbs -2 tbsp unsalted butter -1/2 cup brown sugar Filling: -2 (8 oz) pack cream cheese, softened -1/3 cup sugar -1 tsp vanilla extract -2 cups cool whip topping, thawed (whipped cream will also do) -1 jar of blueberry preserves (use as much as u prefer as topping) -1 tsp unflavored colorless gelatin 3 tbsp water

1. -3Combine all the crust ingredients with a fork until well blended. Press in a 9 inch pie pan. Chill in the fridge for about 15 minutes. 2. Beat the cream cheese and sugar in a bowl with an electric mixer. Add in vanilla extract. 3. Dissolve the gelatin in the water and add in the cream cheese mixture. Beat until well blended and cream cheese fluffy. 4. Add in the cool whip and fold gently. 5. Spoon over crust and let chill in the fridge for about 3 hours or until set. Top with some blueberry preserves or fresh ones which ever you prefer. Can do your favorite fruit topping too.

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