Triple Blueberry Cheesecake Recipe

Crust:
1 1/4 graham cracker or cookie crumbs
1/2 c melted butter
1/4 c sugar
1/2 tsp cinnamon

Filling and topping:
3- 8 ounce packages cream cheese at room temp
1 c sugar
1 tsp vanilla
1 tsp lemon zest
3 large eggs
1/4 c blueberry jam melted over low heat
1 to 1 1/2 pints (2-3 cups) blueberries
Fresh mint sprigs

Sauce:
1/2 pint (1 cup) blueberries
3/4 c orange juice
Orange liquer to taste
1 1/2 tsp cornstarch mixed into 1/4 c water
2-3 tbsp sugar, or to taste
pinch of cinnamon

Preheat oven to 300F
Crust:
Combine graham cracker crumbs, melted butter, sugar and cinnamon in a bowl. Press crust mixture into bottom and halfway up the sides of a nine inch spring form cake pan.

Filling and topping:
Beat cream cheese until smooth, then gradually beat in sugar. Beat in vanilla and lemon zest, then beat in eggs one at a time, scraping the sides of the bowl after each addition. Pour half the batter into the cake pan, and sprinkle 1 cup of blueberries over top. Pour in remaining batter. Bake for 50 - 60 minutes or until centre barely jiggles when the pan is tapped. Cool cake to room temperature, then refigerate for a least 3 hours before unmoulding.

Sauce:
Make sauce by placing all ingredients in a pot. Bring to a simmer and cook until sauce is lightly thickened, about 5-6 minutes. Process until smooth in a food processor or blender. Chill before serving with the cheesecake.

To finish:
Unmould the cake on cake plate and brush top of cake lightly with a little of the melted jam. Top with remaining berries and then drizzle with remaining jam. Serve slices of cheesecake on pools of sauce and garnish with fresh mint leaves.