Blueberry Vanilla No Bake Cheesecake

Makes 12 servings

ingredients

2 cups graham cracker brumbs
1/3 cup butter, melted
1/4 cup corn syrup
2 pckgs (each 7 g) unflavoured gelatin
1 cup milk
2 pckgs (each 8 oz/250g) softened cream cheese
1 cup sugar
1 tbsp vanilla
2 tsp grated lemon rind
1 1/2 cups frozen wild blueberries

directions

Line a 9 x 13 in. baking pan or dish with aluminum foil, leaving a 2-inch overhang at each end. Lightly grease the foil. In bowl, oombine crumbs, butter & corn syrup until blended; press into prepared pan; refrigerate until firm. In small saucepan, sprinkle gelatin over the milk; let stand for 3 minutes. Heat over low heat, stirring, until gelatin is dissolved. In a large bowl, using elecric mixer, beat cream cheese and sugar until very smooth, about 3 minutes. Beat in gelatin mixture, vanilla & lemon rind. Carefully stir in berries. Pour over crust, cover & refrigerate for at least 1 hour or until firm. Remove cake from pan using foil overhang as handles. Cut into squares using a hot knife.