Blueberry Cheesecake - cooking recipe

Ingredients

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

Preparation

Preheat oven to 350\u00b0F. 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.
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.
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.