Gingersnap Berry Cheesecake
1 cup gingersnaps, finely crushed - about 15 cookies
3/4 cup vanilla wafers, finely crushed - about 18 cookies
1/4 cup finely chopped walnuts
1/3 cup butter, melted
1 envelope unflavored gelatin
1-3/4 cups unsweetened white grape juice
1/2 teaspoon finely shredded lemon peel
1 pkg. (8 oz.) cream cheese, softened
1/4 cup sugar
1 teaspoon vanilla
2-1/2 cups fresh blueberries
1-1/2 cups sliced fresh strawberries
For crust, in a medium bowl, combine gingersnaps, vanilla wafers, and walnuts. Add melted butter. Toss well. Press crumb mixture onto bottom and 1-1/2 inches up the side of a 9 inch springform pan to make a firm, even crust. Bake in a 375ºF oven for 5 min. Cool on a wire rack.
Meanwhile, in a med. saucepan, soften gelatin in the grape juice for 5 min. Stir over low heat until gelatin dissolves. Stir in lemon peel. Chill in the refrigerator for 40 to 50 min or until partially set (consistency of unbeaten egg whites), stirring occasionally Meanwhile, in a small bowl, beat the cream cheese, sugar and vanilla with an electric mixer on medium speed until smooth. Spread mixture over bottom of prepared crust.
Spoon half of the gelatin mixture over cream cheese layer. Top with 1-1/2 cups of the blueberries, the strawberries, and the remaining blueberries. Spoon remaining gelatin mixture over berries. Chill cheesecake in the refrigerator for 4 to 6 hours or until gelatin is set.
To serve, loosen crust with narrow metal spatula. Remove side of springform pan.