Let's whip it up
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It's the perfect way to enjoy cheesecake in summer. Call it lemon's challenge to Key lime pie.
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Mix crumbs and butter; press onto bottom of 9-inch springform pan.
Beat cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Blend in lemon zest and juice. Whisk in whipped topping; spoon over crust.
Freeze 6 hours or until firm. Meanwhile, cook remaining ingredients in saucepan on medium heat 4 min., stirring occasionally; cool. Refrigerate until ready to serve.
Remove cheesecake from freezer 15 min. before serving. Let stand at room temperature to soften slightly. Serve topped with blueberry sauce.
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