Frozen Blueberry Cheesecake

Directions

1. 1
   Combine crumbs, sugar and butter in a small bowl and blend well.
2. 2
   Press firmly over the bottom of an 8-inch springform pan.
3. 3
   Chill.
4. 4
   Combine sugar, water and cream of tartar in a small saucepan; bring to boiling.
5. 5
   Boil rapidly 8 to 10 minutes or until syrup registers 236F on a candy thermometer.
6. 6
   Meanwhile, in large bowl of electric mixer beat egg whites until stiff peaks form.
7. 7
   Pour hot syrup in a thin stream over egg whites while beating constantly.
8. 8
   Continue beating until very stiff peaks form and mixture cools, about 15 minutes.
9. 9
   Beat cream cheese and sour cream until light and fluffy; beat in vanilla and lemon rind.
10. 10
    Add 1/4 of meringue to cheese mixture; stir to combine well.
11. 11
    Fold remaining meringue into cheese mixture until no streaks of meringue and cheese remain.
12. 12
    Spoon about 1/4 of cheese mixture into prepared pan; drizzle part of blueberry preserves over.
13. 13
    Continue to layer cheese mixture and preserves this way, creating a marbled effect.
14. 14
    Freeze overnight or until firm.
15. 15
    Decorate with whipped cream and fresh or frozen unsweetened blueberries.