No Bake Cherry Cheesecake

Recipe #137012

YIELDS: 1 8" loose bottom; 1 9" loose bottom

COMMENTS: Mixture of graham too few. Even the cream cheese filling not enough for both pan.

RECIPE:

CRUST
1 1/2 cups graham cracker crumbs
2 tablespoons brown sugar
1/3 cup margarine, melt (1 added 1 packed anchor)

FILLING
1 cup whipped cream (alaska all purpose cream, didnt' got the right volume compared to nestle)
1 (8 ounce) cream cheese, Room temp
1/4 cup sugar
1 tablespoon gelatin (emy's gelatin)
3 tablespoons milk (use water)
1 cup blueberry syrup (or any topping you want) (comstock cherrY)

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.