Lemon Ginger Panna Cotta Cheesecake with Blueberry Sauce

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.

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.

Meanwhile, make the cheesecake filling: Pour ½ cup of the heavy cream into a small saucepan on a stove top; sprinkle with the gelatin. Let it sit for 2 minutes.

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.

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.

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.

Serve chilled cheesecake with blueberry sauce spooned on top.

Adapted from 2 Sisters Recipes.