No Bake Blueberry Cheesecake

Recipe #137012

YIELD: 1 (9"pie pan), 1 (4x4)sq container

COMMENT: Made this for yvette's birthday. Crust from the container was crumbly. Maybe reduce 1 1/4c crumbs instead of 1 1/2 c next time ; old graham taste

CHANGES: use Mother's Maid blueberries instead of the usual Comstock

EQUIPMENT: 9" aluminum foil, 1 (4x4) plastic container

PROCEDURE:
1. Prepared the crust saturday, chilled covred in plastic. Bake the crust together w/
Baked Spagetti Casserole
and Peanut Butter cookies 350º 5-7min. Then stored the baked crust in the ref, covered in plastic
2. Chilled all purpose cream, bowl, whisk overnight.
3. On the day i'm making, i whip up the cream, transferred to small bowl, chill.
4. Beat cream cheese, add sugar. While beating, i heat up the gelatin and milk til melt.
5. Pour the hot gelatin into the mixer while beating the cream cheese/sugar.
6. Fold the whipped cream, pour in prepared crust.
7. Topped with bluberry syrup. The whole blueberries i reserve to makeJumbo Blueberry Muffins

RECIPE:

CRUST
1 1/2 cups graham cracker crumbs
2 tablespoons brown sugar
1/3 cup margarine, melt
FILLING
1 cup whipped cream
1 (8 ounce) cream cheese, Room temp
1/4 cup sugar
1 tablespoon gelatin
3 tablespoons milk
1 cup blueberry syrup (or any topping you want)

1. Combine crumbs and sugar, pour melted butter. Press into pan (I use 9" springform pan) chill covered (I make this the night before).
2. Beat cream cheese, add sugar.
3. Soak gelatin in milk for 5 minutes, and heat it up (or place it in microwave) to melt the gelatin.
4. Gradually pour this while beating the cream cheese mixture.
5. Fold in whipped cream.
6. Spread on top of crust. Top with blueberry syrup.
NOTE: the syrup must be thick or else it'll fall from the cake.
7. Chill covered a few hours.