Blueberry Dream Cheesecake

Blueberry Dream Cheesecake

XML:NAMESPACE PREFIX = O / 15 crème-filled chocolate sandwich cookies, finely chopped (1 ½ cups)

3 tablespoons butter or margarine, melted

2 packages (8 ounces each) cream cheese, softened

3/4 cup milk

1 lemon

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. 

Yield 12 servings.  Calories 360, Total Fat 24 g, Saturated Fat 15 g, Cholesterol 50 mg, Carbohydrate 31 g, Protein 4 g, Sodium 360 mg, Fiber 0 g.