Cheescake with Blueberry Sauce

Ingredients:
For the Cheesecake: 8 oz sweet cookies 1/2 cup usalted butter, melted 2 cups cream cheese 2 cups ricotta cheese 1 cup sugar 4 large eggs 2 tablespoos lime juice 2 teaspoos grated lime zest 3 tablespoos all-purpose flour 3 tablespoos corstarch 2 cups light sour cream For the Blueberry Sauce: 1 cup blueberries 3 tablespoos sugar 2 tablespoos vodka or other white spirit

Preparation:
FOR THE CHEESECAKE:Preheat oven to 300 degrees F. Place cookies in the bowl of a food processor and process to crumbs. Add melted butter and mix with cookie crumbs. Line the base and sides of a 9-in springform pan with crumb mixture. Refrigerate until ready to use.Beat cream cheese, ricotta and sugar until smooth. Beat in eggs, one at a time. Stir in lime juice and zest. Stir in combined sifted flours, then fold in sour cream. Pour into crust-lined pans. Bake on the center rack of oven for 1 hour, or until firm in the center. Cool in oven for 15 minutes (with oven door open). Remove and cool. Refrigerate at least 2 hours. Serve with blueberry sauce.FOR THE SAUCE:Place blueberries, sugar and vodka in blender. Blend until smooth. Let stand 10-15 minutes before straining and serving. Best served cold. Source: Recipe