Blueberry Cheesecake

INGREDIENTS
For crust:
1 ¼ cups Graham cracker crumbs
1 tsp Cinnamon (optional)
1/3 cup melted margarine
1 tsp lemon rind
2 tbsps sugar


For filling:
1 pkg cream cheese, softened
¼ cup sugar
1 tbsp unflavored gelatin
3 tbsps fresh milk
1 cup all purpose cream, chilled
1 cup blueberries in syrup


DIRECTIONS
1. To make crust, mix crumbs with cinnamon, sugar, margarine and lemon rind. Press on a 9” pie plate or removable bottom pan. Chill
2. For the filling, beat cream cheese and sugar until light and well blended.
3. Meanwhile, dissolve unflavored gelatin in milk over low heat and add to cream cheese while still hot. Continue beating to blend well.
4. In a separate bowl, whip cream until stiff and fold into cream cheese mixture.
5. Pour on to crumb-lined pan.
6. Top with blueberries in syrup.
7. Chill for 4-6 hours.

*Image borrowed from www.microwaverecipescookbook.com

Chocolate Cream Pie

INGREDIENTS
For crust:
1 ½ cups Graham crackers, crushed
½ cup butter, melted
¼ cup sugar

For chocolate cream:
½ cup sugar
2 tbsps coffee
1 tbsp gelatin
¼ cup cocoa
3 tbsps cornstarch
2 cups evaporated milk
1 tsp vanilla
3 egg yolks
1 tbsp buter
¼ can whipping cream

For topping:
1 ¾ cans whipping cream
chocolate shavings


DIRECTIONS
1. For crust, mix together crushed Graham crackers, melted butter and sugar. Press in pie plate. Let cool in refrigerator. Set aside.
2. For chocolate cream, mix together sugar, coffee, gelatin. Cocoa, cornstarch, evaporated milk and vanilla. Heat mixture until thick then add egg yolks, butter and whipping cream.
Note: Use very low heat when mixing
3. Pour remaining whipping cream on top of chocolate cream. Sprinkle with chocolate shavings. Freeze.

*Images borrowed from www.yossbaking.com