Blueberry Cheesecake

• 12 None whole cinnamon graham crackers, broken
• 2 tbsp light brown sugar
• 5 tbsp salted butter, melted
• 2 (1/4 oz) packages unflavored powdered gelatin
• 32 oz cream cheese, at room temperature
• 1 3/4 cups sugar
• 1 None lemon, zested and juiced
• 12 oz frozen blueberries, thawed and drained
• 1 cup heavy cream
• 1 tsp vanilla extract
• 1 3/4 cups whipped cream
• 2 cups fresh blueberries
• 1/2 cup blueberry jam, warmed
• None None fresh mint, for garnish

1. Preheat oven to 350u0b0F. In a food processor, pulse graham crackers and sugar until fine crumbs form. Add melted butter and process until combined. Press into base of a 9 inch springform pan. Bake for 10 mins, or until golden brown. Let cool completely.
2. Bloom gelatin in 5 tbsp cold water for 5 mins. Combine with 4 tbsp cream cheese. Gently heat until gelatin melts. Remove from heat and mix into remaining cream cheese. Transfer to a food processor, add sugar and process until smooth. Add blueberries, heavy cream, vanilla and 2 tsp lemon juice. Process until smooth. Transfer to prepared tart shell, cover with plastic wrap and chill overnight.
3. Transfer cheesecake to a serving platter. Spread whipped cream over top. Toss fresh blueberries with warmed blueberry jam and 1/2 tsp lemon zest then use to garnish cheesecake. Decorate with fresh mint.

crackers, brown sugar, butter, unflavored powdered gelatin, cream cheese, sugar, lemon, frozen blueberries, heavy cream, vanilla, whipped cream, fresh blueberries, blueberry jam, fresh mint

Taken from recipes-plus.com/api/v2.0/recipes/31151 (may not work)