Blueberry Cheesecake

For the crust:
Crush crackers. Add powdered sugar, cocoa and then stir in melted butter. Press mixture into a 20 cm diameter cake pan’s base. Set aside.

For the cheesecake:
Bring water, white sugar, and blueberries to a boil. Cook over low heat and stir constantly, crushing the blueberries. Cook for about 10 minutes, until it thickens. Strain and keep the sauce.

Hydrate gelatin in 50 ml of cold water. After 10 minutes, add it to the warm blueberry sauce. Blend well until it dissolves.

Separately, mix mascarpone with honey and cinnamon. Add the blueberries and mix again.

Pour the mixture over the crust. Bang the cake over the table to release the air bubbles and refrigerate for at least 2 hours.

Best served with blueberries sauce made earlier, if you want to save some.