Cherry And Blueberry Oreo Cheesecake - cooking recipe

Ingredients

4 oz (1 stick) butter, plus extra for greasing, melted
7 oz Oreo cookies, finely ground
1 tbsp unflavored gelatin
1/2 cup water
3/4 cup heavy cream
2 pkg (8 oz each) cream cheese, softened
1/2 cup granulated sugar
2 tbsp lemon juice
11 oz cherries, pitted
7 oz blueberries

Preparation

Grease a 10-inch springform pan. Mix melted butter and cookies. Press firmly onto bottom of springform pan.
Sprinkle gelatin over water in small saucepan. Let stand for 1 minute. Cook over low heat, stirring constantly, just until gelatin dissolves. Remove from heat.\r\nSet aside to cool slightly.
Whip the cream until stiff peaks form. Set aside. Beat cream cheese, sugar and lemon juice in large bowl with electric mixer on medium speed until fluffy. Beat in gelatin mixture. Fold in the whipped cream with a spatula.
Spoon into the springform pan. Smooth top with a spatula. Chill for 6 hours or overnight or until set. Remove side of springform pan. Just before serving, top cheesecake with the cherries and blueberries.