Frozen Blueberry Ripple Cheesecake

3/4 cup graham cracker crumbs
2 tablespoons granulated sugar
3 teaspoons melted butter or margarine
1 cup granulated sugar
1/3 cup water
1/8 teaspoon cream of tartar
3 egg whites
16 ounces cream cheese
1/2 cup dairy sour cream
2 teaspoons vanilla extract
1 tablespoon grated lemon rind
1/2 cup blueberry preserves
Whipped cream
Fresh or frozen unsweetened blueberries

Combine crumbs, sugar and butter or margarine in a small bowl; blend well. Press firmly over bottom of an 8-inch springform 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 F on a candy thermometer (or until syrup spins a 2-inch thread when dropped from a spoon).

Meanwhile, in large bowl of electric mixer, beat egg whites until stiff peaks form; pour hot syrup in a thin stream over beaten egg whites while continuing to beat constantly. Continue beating until very stiff peaks form and mixture cools (approximately 15 minutes). Set aside.

Using electric mixer, beat together cream cheese and sour cream until light and fluffy; beat in vanilla extract and lemon rind (1/4 teaspoon of ReaLemon juice can be substituted).

Add 1/4 of the egg white mixture and stir by hand to combine well.

Fold remaining egg white mixture into cream cheese mixture until no streaks remains.

Spoon about 1/4 of mixture into prepared springform pan; drizzle part of blueberry preserves over; continue to layer cheese mixture and preserves in this way. Freeze overnight or until firm.

Decorate with whipped cream and blueberries.

NOTE: Strawberry preserves and fresh strawberries may be substituted for blueberries.