Recipe of the Week - Frozen Blueberry Swirl Cheesecake

Crust:Crust:
1 cup graham wafer crumbs (250 ml)1 cup graham wafer crumbs (250 ml)
¼ cup white sugar (60 ml)¼ cup white sugar (60 ml)
¼ cup ground almonds (60 ml)¼ cup ground almonds (60 ml)
1/3 cup butter or margarine, melted (75 ml)1/3 cup butter or margarine, melted (75 ml)
Filling:Filling:
2 cups blueberries, fresh or frozen (500 ml)2 cups blueberries, fresh or frozen (500 ml)
½ cup white sugar (125 ml)½ cup white sugar (125 ml)
¾ cup water (175 ml)¾ cup water (175 ml)
2 tbsp cornstarch (30 ml)2 tbsp cornstarch (30 ml)
2 - 8 ounce cream cheese, softened (2 - 250 g)2 - 8 ounce cream cheese, softened (2 - 250 g)
4 cups vanilla ice cream (1 L)4 cups vanilla ice cream (1 L)
Mix crust ingredients and press firmly into the bottomMix crust ingredients and press firmly into the bottom
of agreased 10" springform pan.of agreased 10" springform pan.
Mix blueberries and sugar in a pot. Bring to a boilMix blueberries and sugar in a pot. Bring to a boil
andsimmer for 5 minutes.andsimmer for 5 minutes.
Mix water and cornstarch until smooth and add toMix water and cornstarch until smooth and add to
blueberries.blueberries.
Cook until thick and clear. Chill.Cook until thick and clear. Chill.
With an electric beater, beat cream cheese until lightWith an electric beater, beat cream cheese until light
and fluffy.and fluffy.
Gradually add ice cream by spoonfuls and mix untilGradually add ice cream by spoonfuls and mix until
well blended.well blended.
Spoon cream cheese and cooked blueberriesSpoon cream cheese and cooked blueberries
alternately ontocrust. Swirl with a knife for a marbledalternately ontocrust. Swirl with a knife for a marbled
effect.effect.
Freeze until ready to serve.Freeze until ready to serve.