Blueberry swirl cheese cake

Ingredients for base
Digestive biscuits crushed 2 cups
Walnuts ½ cup crushed
Butter melted 4 ounces
Method for filling
Cream cheese 200 gm
Curd cheese 1 cup
Gelatin 1 ½ tbsp
Water ¼ cup
Cream whipped 400 gm
Icing sugar 4 ounces
Blueberry essence ½ tsp
Blueberry pie filling 1 can
Method for base
Crush biscuit mix with walnuts and butter, spread in a 8 inch loose bottom pan, bake for 15 minute, remove and cool.
Method for filling
In a bowl beat cream cheese, curd cheese, add in dissolved gelatin, fold in 1 packet of whipped cream with icing sugar, add in the blueberry pie filling tin. lightly swirls to give it a marble effect. Put over biscuit base, chill until set. Decorate with remaining whipped cream.