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Layered Blueberry Cheesecake

3 cups graham cracker crumbs
12 cup butter (melted)
1 tablespoon honey
34 cup butter (softened)
375 g cream cheese (1.5 packages)
1 cup icing sugar
2 (1/4 ounce) packages gelatin (unflavoured)
14 cup cold water
1 cup boiling water
1 cup grape juice concentrate
4 cups blueberries (preferably frozen)
2 cups whipping cream


Make Crust: Mix together graham cracker crumbs, melted butter and honey. Press crumb mixture into bottom of 9"x13" pan. Filling: Beat butter, cream cheese and icing sugar together until fluffy. Spread over crust. Jello: Sprinkle 2 packages of gelatin over 1/4 c cold water. Let sit until softened. Stir in 1 c boiling water until gelatin is dissolved. Stir in 1 c grape juice concentrate. Add 4 c frozen blueberries. Spread as a layer over cream cheese. Put in fridge until set. Whip cream and spread over jello fruit layer.

Source: www.food.com