How to Make
No Bake White Chocolate Blueberry Lemon Cheesecake

Jam:

1. Place blueberries, sugar and lemon juice in a medium saucepan and cook over medium high heat. Once boiling, turn heat down to simmer for about 10-15 minutes until it thickens. Stir often. Pour into a glass bowl and let cool to room temperature.

Crust:

1. In a food processor put 200g of Oreo cookies and process until you have fine crumbs. In a bowl, mix together cookie crumbs, lemon zest and butter until evenly moist. Press into the bottom of an 8” spring form pan. Refrigerate until the filling is prepared.

Filling:

1. Melt chocolate and whipping cream over low heat in a double boiler (or in a microwave at 50% for 30 second intervals until mostly melted; remove from microwave and let stand … the remaining bits should melt in the residual heat). Let cool to room temperature.
2. Put gelatin powder and cold water in a small sauce pan. Let it swell for 5 - 10 minutes.
3. Whip cream cheese until smooth and free of lumps then mix in vanilla, lemon zest and powdered sugar just until combined. Add melted chocolate. Mix until combined.
4. Dissolve gelatin over low heat. Mix into filling until combined.
5. Whip 1 cup of whipping cream until stiff peaks form. Gradually fold in the whipping cream to your filling half at a time.
6. Spread 1/3 of filling to crust. Spoon half of the jam over the filling and, with a skewer or butter knife, swirl gently to give it a marble look … do not over mix or you will lose your marbling effect. 
7. Spread another 1/3 of filling over your marbled layer. Spoon and marble jam as done in the previous layer. Spread the remaining 1/3 of the filling over the top and smooth the top. Refrigerate for 4 - 6 hours or overnight.
8. Remove sides of springform pan. Smooth sides if necessary. Add fresh blueberries to the top and embelish as you see fit.