Blueberry Cheesecake 

1-1/2 cups vanilla wafer crumbs

1/4 cups butter or margarine, melted

1 envelope unflavored gelatin

1/4 cup cold water

2 8-oz. pkg. cream cheese, softened

1 tbl. lemon juice

1 tsp. grated lemon rind

1 7-ounce jar marshmallow creme

3 cups non-dairy whipped topping

2 cups blueberries, puréed

Grease a 9-inch springform pan with butter.

In a medium bowl, combine wafer crumbs and melted butter; mix thoroughly. Press onto bottom of prepared springform pan. Chill.

In a small saucepan, dissolve gelatin in water; heat, stirring constantly, until gelatin is dissolved.

In a large mixing bowl, combine dissolved gelatin and cream cheese; beat until well blended. Add lemon juice, lemon rind, and marshmallow creme; beat until well blended. Fold in whipped topping and blueberry purée. Chill for at least 4 hours or until firm.