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Blueberry Cheesecake


vanilla wafer crust recipe
1/4 cup water
1 envelope unflavored gelatin
1 tablespoon lemon juice
16 ounces cream cheese, room temperature
1 teaspoon lemon peel, grated
7 ounces (1 jar) marshmallow creme
3 cups whipped topping
2 cups blueberries
whipped topping
lemon peel


Prepare vanilla wafer crust recipe. Press onto the bottom of a 9" springform pan. Chill.

In a small saucepan, combine water and gelatin. Stir over low heat until dissolved. Place cream cheese in a large mixing bowl. Gradually add gelatin, mixing with an electric mixer at medium speed until well blended. Add juice and peel. Add marshmallow creme, mix until well blended. Using a spatula, fold in whipped topping to cream cheese mixture. Puree blueberries then fold into cream cheese mixture.

Pour mixture into prepared pan. Chill until firm. Garnish with additional whipped topping and lemon peel.

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