Recipe: Blueberry Cheesecake

Combine crumbs and margarine, press onto bottom of 9-inch
springform pan. Chill.
Soften gelatin in water, stir over low heat until dissolved. Gradually
add gelatin to cream cheese, mixing at medium speed on electric
mixer until well blended. Blend in juice and peel. Beat in
marshmallow creme; fold in whipped topping. Puree blueberries;
fold into cream cheese mixture. Chill until firm. Garnish with
additional Cool Whip, thawed, and lemon peel.