1 1/3 cupsvanilla wafer or shortbread cookiesfinely ground
1/8 teaspoonground cinnamon
For the Filling
1cupsour creamroom temperature
1/2cupMascarpone Cheeseroom temperature
1/4cupsoft fresh goat cheeseroom temperature
3/4teaspoonpure vanilla extract
For the Topping
2 tablespoonsCalivinegar Balsamic Vinegar
Crust. Coat a 9-inch springform pan with cooking spray; line bottom with a round of parchment. Stir together cookies, butter, sugar, ground cinnamon, and a pinch of salt; press evenly into bottom of pan. Refrigerate while making filling.
Filling. Beat sour cream, 1/3 cup sugar, the cheeses, vanilla extract, and lemon zest with a mixer on medium speed until very smooth, about 4 minutes. Pass mixture through a fine sieve into a large bowl. Whisk heavy cream and remaining 1/3 cup sugar until medium peaks form; fold into filling mixture, and spread evenly onto crust. Smooth top, and freeze until firm, at least 2 hours. Refrigerate 45 minutes before serving.
Topping. Bring half the blueberries, and the sugar, vinegar, and cinnamon stick to a simmer in a small saucepan. Cook, covered, for 5 minutes. Uncover, and simmer until blueberries are soft, about 3 minutes. Whisk together cornstarch and water; add to cherry mixture. Simmer for 1 minute. Remove from heat, and stir in remaining blueberries. Refrigerate until ready to use.
Run a knife around edge of cake; release sides to remove from pan, and transfer cake to a serving platter. Remove cinnamon stick from topping; spoon over cake.
Recipe Courtesy of Martha Stewart from Martha Stewart Living Magazine