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1
For the pecan crust: Preheat the oven to 350 degrees F.
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2
Place the pecans in the bowl of a food processor fitted with the blade attachment.
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3
Pulse until finely ground.
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4
Add the flour, granulated sugar and salt and pulse to combine.
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5
Add the butter and process until combined.
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6
Transfer the mixture to a 9-by-13-inch rectangular baking dish; press flat.
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7
Transfer to the refrigerator to chill until firm, about 20 minutes.
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8
Bake until golden brown, 10 to 12 minutes.
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9
Remove to a rack to cool.
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10
For the cheesecake filling: Meanwhile, place the confectioners' sugar and gelatin in a medium bowl.
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11
Add 1/4 cup cold water and stir to combine.
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12
Bring the heavy cream to just a simmer in a small pot over medium-high heat.
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13
Add the hot cream to the gelatin mixture and stir to combine and dissolve.
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14
Set aside.
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15
Wipe out the food processor bowl to clean away most of the crumbs.
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16
Beat the cream cheese and vanilla in the bowl of the food processor until smooth.
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17
Add the heavy cream-gelatin mixture and process until smooth, scraping the sides of the bowl as needed.
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18
Pour into the cooled nut crust.
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19
Refrigerate until firm, at least 1 hour.
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20
For the blueberry topping: Meanwhile, combine the blueberries, granulated sugar and cornstarch in a small saucepan.
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21
Stir to combine so that the blueberries are coated with the dry ingredients.
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22
Add the lemon juice and stir to combine.
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23
Bring to a simmer over medium heat and cook, stirring, until the cornstarch and sugar have melted, about 2 minutes.
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24
Set aside to cool at least 30 minutes before pouring over the chilled cheesecake filling.
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25
Chill until the topping is set, about 15 minutes, before serving.
