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1
For Crust: Preheat oven to 350u00b0. Blend first 4 ingredients in processor until graham crackers are finely ground. Add butter and vanilla; process until moist crumbs form.
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2
Press crumb mixture onto bottom and 1 inch up sides of 9-inch-diameter springform pan.
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3
Bake crust until deep golden brown, about 12 minutes. Cool.
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4
For Filling: Pour 1/4 cup water into small saucepan; sprinkle gelatin over. Let stand 10 minutes. Stir over very low heat just until gelatin dissolves. Set aside.
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5
Blend cream cheese, cream, sugar, and lemon juice in processor until smooth. Add berries; puree until smooth (some blueberry bits will remain).
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6
With machine running, add warm gelatin mixture through feed tube and blend well.
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7
Pour filling into crust. Cover; chill overnight. (Can be made 2 days ahead. Keep chilled.)
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8
Run knife around pan sides to loosen cake. Release pan sides. Transfer to platter.
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9
For Topping: Beat cream and sugar in medium bowl until firm peaks form.
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10
Spread cream mixture thickly over top of cheesecake.
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11
Place berries in bowl.
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12
Heat jam in small saucepan over low heat until just melted. Pour jam over berries; toss to coat.
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13
Mound coated berries in center of cream, leaving 1-inch plain border. Chill cake at least 1 hour and up to 1 day.
