Lemon Blueberry Ricotta Cheesecake tart Recipe withe Paradise Candied Lemon Peel

Ingredients

• 20 Sweetzels Lemon Snaps
• ⅓ cup unsalted butter, melted
• ½ tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• ⅛ tsp ground clove
• 2 cups frozen blueberries, divided
• 3 tbsp water
• Zest of 1 lemon
• Juice of ½ a lemon
• ¼ cup granulated sugar
• 30 oz part-skim ricotta, well drained
• 4 oz neufchâtel cheese, cubed
• ½ cup heavy cream, room temp
• 4 large eggs, separated at room temp
• 1 tsp vanilla extract
• ½ cup granulated sugar
• 3 tbsp whole wheat flour
• 1 tsp ground ginger
• Fresh blueberries
• Paradise Fruit
• Candied Lemon Peel
• Fresh mint leaves