Blueberry cheesecake

Melt butter, add 1 and 1/2 pack of crushed biscuit. Mix well. Now add 1/4 cup of powdered sugar.

Pour the biscuit mixture into your 9 inch springform pan with wax paper. Press it to the pan firmly and evenly.

Beat the chilled MP whipped cream till peaks form. Keep aside. In a separate bowl, beat 1 block of cream cheese. Add 1 cup of powdered sugar, beat until creamy. Fold the cream cheese mixture into the whipped cream. Prepare the gelatine by adding ½ cup of water and dissolve by using double boiler. Bring it to room temperature before adding to your cream. Fold gently into the cream mixture.

Transfer the cream mixture to the prepared crust. Spread evenly. Then chill for 2 hours.

Once chilled, remove the cake from the pan. Pour ½ can of blueberry topping on top, spread evenly and serve.