2 env. unflavored gelatin
1/2 c. sugar
3 eggs, separated
1 c. water
1 lb. cream cheese, softened
Grated peel of 1 lemon
1 1/2 c. heavy cream, divided
Blueberry Glaze (recipe follows)
1 pt. blueberries or berries, divided, reserve 1 c. for glaze
1 c. crushed vanilla wafers
1 c. finely chopped nuts
1 stick butter

Combine crushed wafers, chopped nuts and melted butter and place on bottom of pan.

BLUEBERRY GLAZE: In small saucepan, cook reserved 1 cup blueberries with 2 tablespoons water until berries burst, about 3 minutes. Press through fine sieve into 1/3 cup measure; set aside.

In same saucepan, mix 2 teaspoons unflavored gelatin and 1/4 cup each sugar and water. Let stand 1 minute. Add strained blueberries. Stir over medium heat until gelatin is completely dissolved. Flavor with dash of cinnamon or lemon juice to taste. Chill until consistency of unbeaten egg white, 5 to 10 minutes. Makes about 3/4 cup.

Mix crumbs and butter and nuts. Using back of spoon, press mixture firmly in bottom of 9" spring form pan. Bake in preheated 350 degree oven for 10 minutes; cool.

In heavy saucepan mix gelatin and sugar. Stir in egg yolks and water; blend well; let thicken slightly, 7 to 9 minutes. Remove from heat; cool.

In large bowl of mixer cream cheese until fluffy. Gradually beat in gelatin mixture until smooth. Stir in lemon peel and juice. With clean beaters beat egg whites in small bowl of mixer until stiff but not dry. Fold into cheese mixture. Whip 1 cup cream until stiff; fold into cheese mixture. Pour into prepared pan; chill until firm. Spoon on Blueberry Glaze. Chill until set. Top with blueberries. Unlatch and remove side of pan. Whip remaining 1/2 cup cream until stiff. Put into pastry bag. Using rosette tip, pipe rosettes around rim of cake. Or simply spoon on small dollops of whipped cream. Makes 10 to 12 servings. Chill for at least two hours.