9 whole graham crackers
1/2 c. rolled oats
3 Tbsp. golden brown sugar
1/8 tsp. salt
5 Tbsp. unsalted butter, melted
1 tsp. vanilla extract
1/4 c. water
1 Tbsp. unflavored gelatin (from 2 envelopes)
12 oz. cream cheese @room temperature
1 c. heavy whipping cream
1 c. sugar
1 Tbsp. fresh lemon juice
3 c. fresh blueberries
1 c. chilled whipping cream
1 Tbsp. sugar
4 1/2-pint baskets blueberries
2/3 c. blueberry jam
Preheat oven to 350°F. Blend oats, brown sugar, salt, & graham crakers 4 in processor until graham crackers are finely ground. Add butter and vanilla. Blend until moist crumbs form. Press mixture onto bottom and 1 inch up sides of 9″ springform pan. Bake crust until deep golden brown, about 10 minutes. Cool.
Pour 1/4 c. water into small saucepan; sprinkle gelatin over. Let stand 10 minutes. Stir over very low heat just until gelatin dissolves. Set aside.
Blend cream cheese, cream, sugar, and lemon juice in processor until smooth. Add berries; puree until smooth. With machine running, add warm gelatin mixture and blend well. Pour filling into crust. Cover; chill overnight. Transfer to platter.
Beat cream and sugar in medium bowl until firm peaks form. Spread cream mixture over top of cheesecake. Place berries in bowl. Heat jam in small saucepan over low heat until just melted. Pour jam over berries; toss to coat. Mound coated berries in center of cream, leaving a bit of a plain border. Chill cake at least 1 hour and up to 1 day.