Blueberry Cheesecake

Base
200g shortbread ,crushed
1/4 cup sugar
100g butter, melted

Cheese Filling
500g cream cheese
1/2 cup sugar
1 lemon, juiced
1tbsp gelatine
1/2 cup boiling water
300ml cream
1 cup blueberries (frozen/fresh)

Method
1. Crush shortbread in a food processor.
2. Mix sugar and butter to crushed shortbread.
3. Spread over a buttered cake tin.
4. Beat cream cheese, sugar and lemon juice in a big bowl until smooth.
5. Dissolved gelatine in boiling water. Add into cream cheese mixture.
6. In another large bowl, whip cream until thickens.
7. Crush blueberries.
8. Mix whipped cream,blueberries and cream cheese mixture together.
9. Pour over crumb base.
10. Freeze for at least 6 hrs or until firm.