LEMON BLUEBERRY CHEESECAKE

Steps:

• In a large bowl, dissolve gelatin in boiling water. Cool.
• In a small bowl, combine the crumbs, butter, and oil.
• Press onto the bottom of a 9" springform pan. Chill.
• In a blender, cover and process cottage cheese and sugar until smooth.
• While processing, slowly add cooled gelatin.
• Pour into crust. Cover and refrigerate overnight.
• For topping, in a small saucepan, combine sugar and cornstarch.
• Gradually stir in water until smooth.
• Add 1 cup blueberries.
• Bring to a boil.
• Cook and stir for 2 minutes or until thickened.
• Stir in lemon juice and cool slightly.
• Transfer to a blender and cover and process until smooth.
• Refrigerate until chilled.
• Carefully run a knife around edge of pan to loosen cheesecake.
• Remove sides of pan.
• Spread the blueberry mixture over the top.
• Sprinkle with remaining blueberries.
• Refrigerate leftovers.