Cheesecake with Blueberry Sauce

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-inch 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.