Ingredients
3/4 cup crushed vanilla wafers (about 22 wafers)
2 tablespoons butter, melted
Filling:1-1/4 teaspoons unflavored gelatin
2 tablespoons cold water
1 package (8 ounces) cream cheese, softened
1-1/2 teaspoons lemon juice
1/2 teaspoon grated lemon zest
1 cup marshmallow creme (meringue frosting*)
1-1/2 cups whipped topping
1 cup fresh or frozen blueberries * Marshmallow Creme (Meringue Frosting) Recipe https://sallysbakingaddiction.com/homemade-marshmallow-creme/
Preparation
In a small bowl, combine wafer crumbs and butter. Press onto the bottom of 6-in. springform pan coated with cooking spray; set aside.
In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved; cool.
Place cream cheese in a small bowl; gradually beat in gelatin mixture until smooth. Add lemon juice and zest. Beat in marshmallow creme. Fold in whipped topping.
Puree blueberries in a food processor; fold into cream cheese mixture. Spoon over crust. Cover and refrigerate overnight. Remove sides of pan. Source https://www.thepioneerwoman.com/food-cooking/recipes/a39993217/blueberry-cheesecake-recipe/