Ingredients
1 cup (108g) graham cracker crumbs (from about 7 1/2 sleeves)
4 1/2 Tbsp (2.3oz) unsalted butter, melted
2 Tbsp cold water
1 1/2 tsp powdered gelatin
2/3 cup (160 ml) heavy cream
2 (8 oz) pkgs. cream cheese, softened (don’t melt!)
3/4 cup (104g) powdered sugar
1/4 cup (60g) sour cream
1 1/2 tsp vanilla extract
Blueberry Sauce:
1/3 cup (74g) sugar
2 1/2 tsp cornstarch
1/4 cup (60ml) water
1 Tbsp lemon juice
2 cups (290g) fresh blueberries
1 Tbsp unsalted butter
Directions
Line an 8 by 8-inch baking dish with aluminum foil leaving a 2-inch overhang on two sides. Spray foil with non-stick cooking spray.
In a bowl, using a fork, stir together graham crackers and butter until evenly moistened. Pour mixture into prepared baking dish and press firmly into an even layer. Transfer to refrigerator.
Pour 2 Tbsp water into a small bowl. Sprinkle gelatin evenly over water. Allow to rest while preparing filling.
In a mixing bowl using an electric hand mixer (or 2-cup liquid measuring cup if your hand mixer will fit), whip heavy cream until stiff peaks form (it should get to the point it starts to loose that wet sheen). In a separate mixing bowl mix cream cheese and powdered sugar on low speed until combined, then increase speed to high and whip until smooth, light and fluffy, about 1 1/2 – 2 minutes. Mix in sour cream and vanilla extract. Heat gelatin mixture in microwave 25 seconds then whisk about 1 minute to dissolve gelatin. Cool until just warm, about 3 minutes (don’t let it set, if it cools much longer than 3 minutes it will begin to set then will create a lumpy cheesecake), then while mixing cream cheese mixture with hand mixer, slowly pour gelatin mixture into cream cheese mixture and mix until combined. Fold in whipped cream.
Spread cream cheese mixture over graham cracker layer in prepared baking dish. Cover with plastic wrap and chill until set, about 3 hours. Cut into squares and serve with blueberry sauce (note that crust will start to soften after the first day so I recommend enjoying the day prepared).
For the blueberry sauce:
In a medium sauce pan whisk together sugar and cornstarch. Stir in water and lemon juice then add blueberries. Bring mixture to a boil over medium-high, stirring frequently. Allow to boil 1 1/2 – 2 minutes until thickened and about half of the blueberries have burst. Stir in butter. Allow to cool completely (when storing in refrigerator press a sheet of plastic wrap directly against surface to prevent a skin from forming).