Lemon Ginger Panna Cotta Cheesecake With Blueberry Sauce

• FOR THE BLUEBERRY SAUCE:
• 1 pint Blueberries
• 1/2 cups Water
• 1/4 cups Granulated Sugar
• 1 teaspoon Lemon Zest
• FOR THE CHEESECAKE CRUST
• 1 cup Ginger Snap Crumbs (for 1 Cup You'll Need About 20 Cookies)
• 1 cup Graham Cracker Crumbs (for 1 Cup You'll Need About 6 Whole Sheets)
• 2 Tablespoons Light Brown Sugar
• 1/2 cups Unsalted Butter, melted
• FOR THE CHEESECAKE FILLING:
• 2 cups Heavy Cream, Divided
• 1 package (1/4 Oz. Size) Unflavored Gelatin
• 1/2 cups Granulated Sugar
• 1 teaspoon Vanilla
• 1 package (8 Oz Size) Neufchatel Cream Cheese, Softened
• 1-1/4 cup Light Sour Cream
• 1 Lemon, Zested
• 1/2 Lemon, Juiced

1. To make the blueberry sauce: In a small saucepan, bring blueberries, water and sugar to a boil. Reduce heat to a simmer; cook, stirring occasionally, for 15 to 20 minutes or until blueberries have cooked down and mixture starts to thicken. Remove from heat and stir in lemon zest. Transfer sauce to a bowl or container and chill in the fridge until you are ready to serve.
2. To make the cheesecake crust: Heat oven to 350 F. In a large bowl, stir together gingersnap crumbs, graham cracker crumbs and brown sugar. Add butter and stir until well combined. Using your fingers or the bottom of a glass, press mixture evenly into the bottom and up the sides of a 10-inch spring form pan. Bake 10 to 12 minutes or until golden brown and set.
3. Meanwhile, make the cheesecake filling: Pour 1/2 cup of the heavy cream into a small saucepan on a stove top; sprinkle with the gelatin. Let it sit for 2 minutes.
4. Turn on heat to low. Heat and stir until gelatin is dissolved. Add remaining heavy cream, sugar and vanilla. Cook, stirring often, for 5 minutes or until sugar is dissolved and cream is heated through.
5. Meanwhile, add cream cheese, sour cream and lemon zest and juice to a blender. Blend 1 minute until well combined. Pour in hot heavy cream mixture. Blend another 4 to 5 minutes until filling is well combined and thickened.
6. Pour and spread filling evenly onto cooled crust. Chill it (uncovered) in the refrigerator for 1 hour, then cover with plastic wrap or foil and chill another 4 hours (or overnight) to set.
7. Serve chilled cheesecake with blueberry sauce spooned on top.
8. Adapted from 2 Sisters Recipes.

blueberries, water, ubc, lemon zest, crust, ginger snap crumbs, graham cracker crumbs, light brown sugar, unsalted butter, filling, heavy cream, unflavored gelatin, sugar, vanilla, cream cheese, sour cream, lemon, lemon

Taken from tastykitchen.com/recipes/desserts/lemon-ginger-panna-cotta-cheesecake-with-blueberry-sauce/ (may not work)