Frozen Lemon Cheesecake with Blueberry Drizzle

Ingredients

• 2 cups blueberries 
• 0.3 cup butter melted
• 16 oz philadelphia cream cheese softened
• 1.3 cups gingersnaps crushed finely
• 0.3 tsp ground ginger 
• 1 Tbsp lemon zest 
• 0.3 cup sugar 
• 14 oz condensed milk sweetened canned
• 2 Tbsp water 
• 1 cup cool whip whipped topping thawed

Equipment

• bowl
• sauce pan
• whisk
• blender
• springform pan

Directions

1. Combine gingersnap crumbs and butter; press onto bottom of 9-inch springform pan.
2. Beat cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Blend in lemon zest and juice.
3. Whisk in COOL WHIP; spoon over crust.
4. Freeze 6 hours or until firm. Meanwhile, cook remaining ingredients in saucepan on medium heat 4 min., stirring occasionally; cool. Refrigerate until ready to serve.
5. Let cheesecake stand at room temperature 15 min. before serving topped with blueberry sauce.