BLUEBERRY PUREE. In a medium saucepan combine blueberries and sugar and bring to a full boil over high heat, stirring constantly. Cook 2 minutes. Remove from the heat and allow to cool completely. Puree in a food processor or blender until smooth.

In a small bowl dissolve gelatin powder in hot water (60 ml). Pour it into the blueberry puree and mix. Set aside.

OREO CRUST. Remove the filling from Oreo cookies and crush them in a food processor or you can crush them using a rolling pin. Place the cookies (without filling) in a plastic bag and roll the sealed bag with a rolling pin. Using the second method, you will need to put some muscle into it to get fine crumbs.

In a medium bowl, combine the Oreo crumbs and melted butter. Press into bottom of cheesecake pan. Freeze while you prepare the lemon filling.

LEMON FILLING.Pour the whipping cream in a large cold bowl and whisk on high speed until soft peaks form. Add the cream cheese and continue beating until stiff peaks form. Add the lemon peal and lemon juice; beat 5-10 sec just to combine.

In a small bowl combine gelatin powder with hot water (80 ml). Stir briskly with a fork until dissolved.

Pour the gelatin mixer into the bowl with whipping cream and mix by hand.

ASSEMBLE. Pour the filling over the frozen crust, smoothing out to sides of the spring form. Pour the blueberry puree over the filling. Cover with plastic and refrigerate for at least 6 hours before decorating. Run a hot knife around the edge of pan to loosen.

DECORATION. Top with fresh blueberries if desired.

Enjoy!