Contests

Ingredients

• 1 1/2 cups Peek Freans "Nice" Biscuits
• 1 1/2 teaspoons lemon zest
• 1/3 cup butter or margarine - melted
• 1/2 cup cold water
• 2 pkg. unflavored gelatin
• 2 8 oz. pkg Philadelphia Soft Cream Cheese
• 2/3 cup granulated sugar
• 1/3 cup lemon juice
• 3 cups fresh blueberries - rinse & pat dry
• 1/2 cup whipping cream - whipped
• 1/2 cup granulated sugar
• 2 tablespoons cornstarch
• 1 cup fresh lemon juice

Directions

1. Finely process Nice biscuits in food processor
2. pulse in lemon zest
3. pulse in melted butter until well blended
4. lightly press into 9" springform pan
5. bake at 350 deg. for 10 minutes
6. set aside
7. sprinkle gelatin on top of cold water in a small saucepan
8. let sit until softened
9. stir over low heat until dissolved
10. remove from heat and set aside
11. In bowl of electric mixer, blend cream cheese with the 2/3 c. granulated sugar until fluffy
12. at medium speed, gradually add the lemon juice and gelatin
13. mix until well blended, scraping bowl often
14. gently fold in whipped cream with spatula
15. fold in blueberries
16. place over crust, smoothing lightly
17. chill in refrigerator while you prepare the glaze
18. Blend the remaining 1/2 c. sugar with cornstarch in small saucepan
19. wisk in lemon juice until no lumps appear
20. cook over medium heat, stirring constantly, until mixture comes to a full boil
21. cool to luke warm, stirring occasionally
22. Run a sharp knife around the edge of cheesecake and remove sides from pan
23. place cake, still on pan base, onto a larger, decorative plate
24. spoon glaze over cake; gently coaxing it to dribble slightly over the edge
25. chill 2 to 3 hours or overnight
26. to serve; slice with a finely serrated knife using a gentle sawing motion
27. garnish with fresh blueberries, fresh or candied lemon slivers and a sprig of mint