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Preheat oven to 350 F. Wrap the bottom and sides of a springform pan in 3 layers of heavy duty aluminum foil. Set pan aside.
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1. To create the crust, in a food processor pulse graham crackers, almonds and brown sugar until you have a crumb texture then drizzle in the butter and continue pulsing until combined. Pat the crust on the bottom and up the sides (optional) of the springform pan. Bake 10 minutes then remove pan from the oven and allow to cool. Reduce temperature to 325 F.
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2. Put the cream cheese and goat cheese into a mixing bowl. Using a hand mixer beat until smooth. Add sugar and beat until smooth and no lumps remain. Add creme fraiche and vanilla, beating until combined.
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3. Add eggs one at a time, beating until incorporated (scrape down sides of the bowl if needed).
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4. Pour the cream cheese mixture over the crust and smooth the top. Bake for 10 minutes. Reduce oven temperature to 250 F and bake for 50-60 minutes or until the cake is just set (will still be slightly wobbly in the center).
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5. Remove it from the oven and let the cake cool at room temperature and refrigerate overnight.
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6. To make the sauce combine 1 1/2 cups blueberries, water, sugar, lemon zest and juice in a small saucepan. Over medium heat cook for 8-10 minutes, until berries burst. Add remaining blueberries and cook 6-8 minutes, or until mixture thickens to desired consistency.
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7. To serve, top cheesecake with blueberry topping and use a hot knife (run the hottest tap water over knife, wipe it with a paper towel and make one cut, repeat this process for each cut) to create smooth slices.
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Recipe adapted from The Novice Chef.
