Instructions: 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 on a candy thermometer (or until syrup spins a 2-inch thread when dropped 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, altogether about 15 minutes.

Beat cream cheese and sour cream until light and fluffy; beat in vanilla and lemon rind. Add 1/4 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 1/4 of cheese mixture into prepared pan; drizzle part of blueberry preserves over. Continue to layer cheese mixture and preserves this way. Freeze overnight, or until firm.

Decorate cheesecake with whipped cream and fresh or frozen unsweetened blueberries.

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