In a medium sized bowl, mix together crushed graham crackers, melted butter, sugar and sea salt until well blended. Remove 1/2 cup of mixture and set aside for another use. Note: If making a 12 inch tart, use all of the graham cracker crumb mixture.
Press crumb mixture firmly into 10 inch removable bottom tart pan. Place tart pan on baking sheet.
4. Bake crust for 12-15 minutes or until lightly browned. Remove from oven. Allow to cool to room temperature. Set aside.
In a heavy bottomed medium saucepan, combine 2 1/2 cups blueberries, sugar, lemon zest, lemon juice, honey, and water. Stirring often, simmer over medium heat until berries begin to burst.
Stir in cornstarch and simmer until sauce becomes thickened.
Remove from heat and stir in remaining 1/2 cup blueberries and blackberries. Allow to cool.
Transfer compote mixture to a bowl, cover and refrigerate until ready to use.
In a small saucepan, sprinkle gelatin over milk and let stand one minute.
Cook milk mixture over medium-low heat, whisking constantly, until gelatin is dissolved (approximately 2-4 minutes). Remove from heat and set aside.
In a stand mixer, cream together goat cheese and cream cheese until smooth. Beat in sugar, lemon zest and salt.
Slowly add milk/gelatin mixture, beating until combined.
In a standing mixer fitted with a whisk attachment, beat cream at high speed until soft peaks form. Gently fold whipped cream into cheese mixture.
Spread cheesecake mixture onto baked crust. Smooth top. Cover and refrigerate for 6 hours or overnight.
When ready to serve, spoon berry compote over top of the cheesecake. Sprinkle top with a few additional fresh berries.
Optional: Decorate cheesecake with fresh, edible flowers.
Mothers Secret Recipes of Comfort Food & Culinary Inspiration from an Organic and Allergen-free Approach