1. Prepare the Crust
Preheat oven to 325°F (163°C) and grease a 9-inch springform pan.
Mix graham cracker crumbs, melted butter, and sugar in a bowl.
Press the mixture firmly into the bottom of the pan.
Bake for 10 minutes, then let it cool.
2. Make the Cheesecake Filling
In a large bowl, beat cream cheese and sugar until smooth.
Add vanilla extract and sour cream, mixing until combined.
Add eggs one at a time, mixing gently (avoid overmixing).
3. Bake the Cheesecake
Pour cheesecake filling over the cooled crust.
Bake for 45-50 minutes, until the center is just set but slightly jiggly.
Turn off the oven, crack the door open, and let the cheesecake cool for 1 hour.
4. Prepare the Blueberry Mousse
In a saucepan, cook blueberries, sugar, and lemon juice over medium heat until softened (about 5 minutes). Let cool slightly.
If using gelatin, dissolve it in 2 tbsp cold water, then stir into the warm blueberry mixture.
In a separate bowl, whip heavy cream until stiff peaks form.
Gently fold the cooled blueberry mixture into the whipped cream.
5. Assemble the Cheesecake
Once the cheesecake is fully cooled, spoon blueberry mousse over the top and spread evenly.
Refrigerate for at least 4 hours or overnight to set.
6. Serve & Enjoy
Carefully remove from the pan, slice, and serve chilled.
Garnish with fresh blueberries or mint leaves for extra elegance.