Blueberry Dream Cheesecake
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3 tablespoons butter or margarine, melted
2 packages (8 ounces each) cream cheese, softened
3/4 cup milk
1 package (3.4 ounces) cheesecake instant pudding and pie filling
1 container (12 ounces) frozen whipped topping, thawed, divided
1/3 cup blueberry jam
Finely chop cookies. Microwave butter for 30 seconds or until melted. Add cookie crumbs; mix well. Press crumb mixture onto bottom of a 9-inch springfoam pan. Refrigerate crust while preparing filling.
Whisk cream cheese until smooth. Gradually add milk; whisk until smooth. Add 1 teaspoon lemon zest from lemon along with 1 teaspoon lemon juice and pudding mix to cream cheese mixture; whisk vigorously until mixture begins to thicken. Add 3 cups of the whipped topping to cream cheese mixture; mix until well blended. Spread evenly over crust.
Spread 1/2 cup of the remaining whipped topping evenly over filling.
Whisk blueberry jam until smooth. Pour evenly over surface of filling, carefully spreading to within 1/4inch of edge. Refrigerate for 30 minutes. Run releasing tool around side of dessert; release collar from pan and carefully remove. Pipe a whipped topping border around top edge of dessert. Cut into wedges.