Recipe - Frozen Blueberry Cheesecake

Three fourths cup Graham cracker crumbs
2 tablespoon Sugar
3 tablespoon Butter; melted
1 cup Sugar
1/3 cup Water
1/8 teaspoon Cream of tartar
3 Egg whites
2 pack Cream cheese (8 ounce each)
One half cup Dairy sour cream
2 teaspoon Vanilla
1 tablespoon Grated lemon rind
One half cup Blueberry preserves
Whipped cream
Fresh or frozen unsweetened
Berries

Combine crumbs, sugar and butter in a small bowl and blend well. Press
firmly over the bottom of an 8inch spring form pan. Chill. Combine sugar
water and cream of tartar in a small saucepan; bring to boiling. Boil
rapidly, 8 to 10 minutes, or until syrup registers 236 degrees on a candy
thermometer (or until from spoon). Meanwhile, in large bowl of electric
mixer beat egg whites until stiff peaks form. Pour hot syrup in a thin
stream over egg whites while beating constantly. Continue beating until
very stiff peaks form and mixture cools, all together about 15 minutes.
Beat cream cheese and sour cream until light and fluffy, beat in vanilla
and lemon rind. Add One fourth of meringue to cheese mixture, stir to combine
well. Fold remaining meringue into cheese mixture until no streaks of
meringue and cheese remain. Spoon about One fourth of cheese mixture into
prepared pan, drizzle part of blueberry preserves over. Continue to layer
cheese mixture and preserves this way creating a marbled effect. Freeze
overnight or until firm. Decorate with whipped cream and fresh or frozen
unsweetened blueberries. (Raspberries or strawberries may be substituted
for blueberries.) 12 servings