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.