Lemon Cheesecake With Biscoff Mousse & Blueberry Sauce

Crust 

1.5 cup graham cracker crumbs
6 oz butter, melted
2 tbsp brown sugar
1.5 tsp ground ginger

To make the crust

1. Preheat oven to 300 F.
   
   
2. To prepare crust, combine the gingersnap crumbs and butter in a bowl, and firmly press mixture into the bottom of a 9-inch springform pan lined with parchment paper.
   
   
3. Bake 15 minutes; cool on a wire rack.
   

Filling
1 cup sugar
3 tablespoons all-purpose flour
4 (8-ounce) blocks cream cheese, softened
2 large eggs
2 large egg whites
2 teaspoons grated lemon rind
2 teaspoons fresh lemon juice
1 (6-ounce) carton lemon yogurt

To make the filling

1. Beat sugar, flour, and cheeses at medium-high speed of a mixer until smooth.
   
   
2. Add the eggs and egg whites, 1 at a time, beating after each addition.
   
   
3. Add lemon rind, lemon juice, and yogurt, beating well.
   
   
4. Pour cheese mixture into prepared crust, and bake for 1 hour and 30 minutes or until set.
   
   
5. Turn oven off; cool cheesecake in closed oven 1 hour.
   
   
6. Remove cheesecake from oven; cool to room temperature.
   
   
7. Cover and chill 8 hours.
   

Biscoff Mousse 

4 oz cream cheese, room temp

1/2 cup biscoff

1 tbsp milk

1 cup powdered sugar, sifted

8 oz cool whip

To make mousse

This can be made a day ahead of time

1. In a bowl, combine the cream cheese, biscoff, and milk until smooth.
2. Slowly mix in sifted powdered sugar.
3. Fold in Cool Whip.
4. Fridge until ready.

Blueberry Sauce

2 packages fresh blueberries

sugar to taste

cornstarch to thicken

To make the filling

1. Place the blueberries, sugar, and a little water in small sauce pan over medium heat.
   
   
2. Cook until the blueberries have softened; occasionally mashing the berries with a spoon.
   
   
3. Toward the end, mix some cornstarch in water to dissolve and add to sauce to thicken.