Blueberry Cheese Cake

Ingredients 

Yoghurt  -  ½ cup
Cream Cheese  -  8 oz
Condensed Milk  -  1 tin (medium)
Cream  -  8 oz

Gelatin Powder  -  2 tblsp
Lemon Juice  -  4 tblsp

Blueberry Pie Filling  -  ½ tin

For Base:

Digestive Biscuits  -  2 cups (200 g)
Butter  -  3 oz

Method

1.      For base, crush the digestive biscuits finely, add melted butter to it and mix well.
2.      Grease a 9 inch loose bottom pan and spread this biscuit mixture on to base evenly.
3.      For filling, beat cream cheese well with condensed milk.
4.   Make curd cheese a day before and add it to the mixture and beat all together till smooth. 
5.      Dissolve gelatin in 1/3 cup water and cook a little till gelatin dissolves, but don’t boil it.  Add it to the mixture with lemon juice.
6.      Beat cream stiff and fold in the mixture. Mix all well. Pour over base and chill till firm.

7.   Remove and top with blueberry pie filling, and decorate with fresh cream.