Very Blueberry Cheesecake Recipe

1 1/2 c Vanilla Wafer Crumbs
1/4 c Margarine, Melted
1 ea Env. Unflavored Gelatin
1/4 c Cold Water
16 oz Cream Cheese, Softened
1 tb Lemon Juice
1 ts Grated Lemon Peel
7 oz (1 jr) Marshmallow Creme
3 c Frozen Whipped Topping(thaw)
2 c Blueberries Frozen or Fresh
Combine crumbs and margarine, press onto bottom of 9-inch springform pan. Chill. Soften gelatin in water, stir over low heat until dissolved. Gradually add gelatin to cream cheese, mixing at medium speed on electric mixer until well blended. Blend in juice and peel. Beat in marshmallow creme; fold in whipped topping. Puree blueberries; fold into cream cheese mixture. Chill until firm .
Garnish with additional frozen whipped topping, thawed, and lemon peel.

Very Smooth Cheesecake

1 c Graham Cracker Crumbs
3 tb Sugar
3 tb Margarine, Melted
1 ea Env Unflavored Gelatin
1/4 c Cold Water
8 oz Cream Cheese, Softened
1/2 c Sugar
10 oz Frozen Strawberries, Thawed
1 x Milk
1 c Whipping Cream, Whipped
Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 325 degrees
F., 10 minutes. Cool. Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Drain strawberries, reserving liquid. Add enough milk to liquid ot measure 1 cup. Gradually add combined milk mixture and gelatin to cream cheese, mixing until well blended. Chill until slightly thickened. Fold in whipped cream and strawberries; pour over crust. Chill until firm.