Blueberry Cheesecake

1/4 cup butter, melted
1 1/2 cups vanilla wafer crumbs
1/4 cup cold water
1 envelope unflavored gelatin
2- 8oz cream cheese, softened
1 tsp. grated lemon peel
1 Tbs. lemon juice
1-7oz jar marshmallow creme
3 cups blueberries frozen or fresh (about 3 -4.4oz tub)
2 8 oz frozen whipped topping (thawed)

Crust:
Combine crumbs and butter, press into bottom of 9" springform pan. Chill

Soften gelatin in water, stir over low heat until dissolved. Gradually add the gelatin to cream cheese mixing at medium speed until well blended. Blend in lemon juice and lemon peel. Add the marshmallow creme, mix well. Fold in blueberries and then fold in whipped topping. Puree 2 cups blueberries then fold into cream cheese mixture then fold in one 8oz tub of whipped topping. Chill until firm.

For garnish spread an 8 oz. tub of whipped topping over the chilled cheesecake and then top with one cup of blueberries.

Peanut Butter Cheesecake

Crust:
1-1/2 cups crushed pretzels
1/3 cup butter, melted

Filling:
5 packages (8 ounces each) cream cheese, softened
1-1/2 cups sugar
3/4 cup creamy peanut butter
2 teaspoons vanilla extract
3 eggs, lightly beaten
1 cup peanut butter chips
1 cup (6 ounces) semisweet chocolate chips

Topping:
1 cup (8 ounces) sour cream
3 tablespoons creamy peanut butter
1/2 cup sugar
1/2 cup finely chopped unsalted peanuts

• In a small bowl, combine pretzels and butter. Press onto the bottom and 1 in. up the sides of a greased 10-in. spring-form pan. Place pan on a baking sheet. Bake at 350° for 5 minutes. Cool on a wire rack.
• In a large bowl, beat cream cheese and sugar until smooth. Add peanut butter and vanilla; mix well. Add eggs; beat on low just until combined. Stir in chips. Pour over the crust. Return pan to baking sheet.
• Bake at 350° for 50-55 minutes or until center is almost set. Remove from the oven; let stand for 15 minutes (leave oven on).
• For topping, in a small bowl, combine the sour cream, peanut butter and sugar; spread over filling. Sprinkle with nuts. Bake 5 minutes longer.
• Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Refrigerate leftovers. Yield: 12-14 servings.
  

It also freezes well. I just place the cheesecake in the freezer in the springform pan and freeze it. Then when it's frozen I take it out and wrap it like crazy in plastic wrap. When you are ready to use it just take it out the morning before and thaw in fridge.