Blueberry season is well under way - don't let it slip by.

In addition to tasting delicious, the berries are good for you, too. Chock-full of antioxidants, they are also a good source of vitamins A, C, E and beta carotene.

So don't let those berries go to waste: Use them in this Icebox Blueberry Cheesecake.

ICEBOX BLUEBERRY CHEESECAKE

CRUST

1 1/3 cups regular or chocolate graham cracker crumbs

5 tablespoons unsalted butter, melted

1/2 cup old-fashioned rolled oats

3 tablespoons firmly packed light brown sugar

1/8 teaspoon salt

FILLING

1/4 cup cold water

1 envelope (1/4 ounce) unflavored gelatin

12 ounces (1 1/2 eight-ounce packages) reduced-fat cream cheese, softened

1 cup heavy whipping cream

1 3/4 cups fresh blueberries

1 cup granulated sugar

1 tablespoon fresh lemon juice

SAUCE, OPTIONAL

2 pints fresh blueberries or raspberries

1/2 cup sugar or to taste

To make the crust: Preheat the oven to 350 degrees. In a medium bowl mix together all the crust ingredients. Press the crumb mixture into the bottom of a 9-inch springform pan. Bake for 8 minutes or until crisp. Remove from oven and cool.

To make the filling: Place the cold water in a heatproof bowl and sprinkle the gelatin over it. Let soften, 2 minutes.

In a food processor fitted with the steel blade, combine the cream cheese, heavy cream, blueberries, sugar and lemon juice; process until smooth.

Bring 2 inches of water to a simmer. Place the bowl of gelatin over the pan with the water and heat, whisking constantly until it just melts, about 1 minute.

With the food processor running, pour the gelatin through the feed tube into the cheese mixture and process until smooth. Scrape into the prepared crust. Cover with plastic wrap and refrigerate until completely set, about 6 hours or overnight.

To make the sauce: In a medium bowl combine the berries and sugar and stir, mashing about half of the berries with the back of a spoon and leaving the remaining berries intact. Let stand, stirring occasionally until the sugar is dissolved. You can refrigerate this for up to 6 hours. Bring to room temperature before serving.

Release the cake from the pan. Slice and serve the cake with the sauce on the side. Makes 12 servings.

Nutrition per serving: 323 calories (50 percent from fat), 18 grams fat (10 grams sat. fat), 38 grams carbohydrates, 5 grams protein, 207 mg sodium, 55 mg cholesterol, 1 gram fiber.

Adapted from "Icebox Desserts" by Lauren Chattman (Harvard Common Press, $17.95). Tested by Susan M. Selasky for the Free Press Test Kitchen.