Frozen Lemon Cheesecake with Blueberry Drizzle

Ingredients

24 NABISCO Ginger Snaps, finely crushed (about 1-1/4 cups)
1/4 cup butter, melted
2 pkg. (8 oz. each) brick cream cheese, softened
1 can (14 oz.) sweetened condensed milk
1 Tbsp. lemon zest
1/4 cup lemon juice
1 cup thawed COOL WHIP Whipped Topping
2 cups blueberries
1/4 cup sugar
2 Tbsp. water
1/4 tsp. ground ginger

Instructions

• MIX crumbs and butter; press onto bottom of 9-inch springform pan.
• BEAT cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Blend in lemon zest and juice. Whisk in COOL WHIP; spoon over crust.
• 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.
• REMOVE cheesecake from freezer 15 min. before serving. Let stand at room temperature to soften slightly. Serve topped with blueberry sauce.

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