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Blueberry Cheesecake

1 Vanilla Crust (unbaked)

1/4 cups cold water

1 envelope unflavored gelatin

16 oz cream cheese, softened

1 tsp grated lemon peel

1 tbsp lemon juice

7 oz (1 jar) Marshmallow Creme

2 cups blueberries

3 cups whipped cream

Prepare Vanilla Crust in a 9" springform pan.

Soften the gelatin in water, stir over low heat until dissolved.

Gradually mix the gelatin into the cream cheese until well-blended.

Blend in the lemon juice and lemon peel.

Add the marshmallow creme and mix well.

Fold in the whipped cream.

Puree the blueberries, then fold into the cream cheese mixture.

Pour the mixture into the crust.

Chill until firm.