No-Bake Blueberry Cheesecake
With Graham Cracker Crust

Chill this overnight to develop the blueberry flavor and give the filling time to set.

For Crust: Preheat oven to 350 degrees F. Blend first 4 ingredients in processor until graham crackers are finely ground. Add butter and vanilla; process until moist crumbs form. Press crumb mixture into bottom and 1 inch up from sides of 9-inch-diameter spring form pan*. Bake crust until deep golden brown, about 12 minutes. Cool.

For Filling: Pour 1/4 cup water into small sauce pan; sprinkle gelatin over. Let stand 10 minutes. Stir over very low heat just until gelatin dissolves. Set aside.

Blend cream cheese, cream, sugar and lemon juice in processor until smooth. Add berries; puree until smooth (some blueberry bits will remain). With machine running, add warm gelatin mixture through feed tube and blend well. Pour filling into crust. Cover; chill overnight. (Can be made two days ahead. Keep chilled.) Run knife around sides of pan to loosen. Transfer to platter.

For Toppings**: Beat cream and sugar in medium bowl until firm peaks form. Spread cream cheese mixture thickly over top of cheesecake. Place berries in bowl until peaks form. Spread cream mixture thickly over top of cheese cake. Place berries in small sauce pan over low heat until just melted. Pour jam over berries; toss to coat. Mound coated berries in center of cream, leaving 1 inch plain border. Chill cake at least 1 hour and up to 1 day.

*A regular round cake or pie pan can be used and the cake can be served from this.
**The topping amount is very generous. If scaled back, the cake will still taste great and look fabulous.