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INSTRUCTIONS
In Le Creuset Stainless Steel Saucepan, over medium heat, combine all ingredients for blueberry filling. Cook for 6 to 8 minutes, stirring occasionally, until the blueberries begin to burst and the sauce thickens. Pour into a bowl and chill completely in the refrigerator.
In a food processor, whip the cream cheese with the powdered sugar until smooth. Drizzle in the cream until smooth.
In the 3.8 L Rectangular Dish, spread 1/3 cup of the cheesecake filling on the bottom to cover the entire surface, allowing the mixture to adhere to the dish. Place a first row of graham crackers on the bottom, cutting them in half if necessary to cover the entire surface.
Spread a third of the cheesecake filling over the entire surface of the graham crackers, then spread a third of the blueberry filling on top.
Add another row of graham crackers on top of the blueberry filling, cover with a third of the cheesecake filling and spread with a third of the blueberry filling.
Finish with the third row of graham crackers and the remaining cheesecake filling.
Refrigerate for a minimum of 8 hours or ideally overnight. The cake also freezes very well.
Pour the remaining blueberry filling over the cheese filling, then garnish with a few fresh mint or lemon balm leaves to serve.
