Ricotta Cheesecake with Blueberry Compote

Place the dry biscuits into a blender, and grind until very fine (like a breadcrumb coating).  Transfer to medium mixing bowl. 
Melt the butter in either the microwave or on the stove, and when melted, place into mixing bowl with the crumbs. 
Blend well, and line the bottom of a springform pan with the cookie crumb crust.  Be sure to line evenly and completely. 

Cover, place in fridge for at least 30 minutes to cool. 
 

Combine the ricotta with the sugar, and mix well until the sugar is dissolved and completely integrated into the cheese. 
Add the grated lemon and orange rinds.  Cover, place in fridge at least 30 minutes to cool.

Clean and pick out leaves and other dirt from the blueberries.  Wash well.  Put berries into a large mixing bowl, and smash using wooden spoon.  Add sugar and lemon juice, and allow to macerate for approximately 1 hour, stirring occasionally.  Pour the entire mixture into a large soup pot, and put on medium-high heat.  Once the berries reach a boiling point, allow to cook for another 40-50 minutes, stirring constantly until the berries have reached a semi-liquid consistency.  You can test for the right consistency by putting a dollop of hot jam on a plate.  If, when separated with you finger, the jam moves back together to form the original dollop, the consistency is perfect.  Be sure to check frequently as when cooking with sugar things can move quickly!

Once the jam has reached the proper consistency, transfer jam to a sterilized glass jam jar (you can sterilize the jar by boiling it in water).  To remove the air inside the jar, close the jar and immediately boil for another 3 minutes and allow to cool in fridge.  Store in cool location.

Once you've finished all three separate steps, pour the ricotta filling into the cake base, and dress with the chilled blueberry jam.  Let cool completely in fridge, and when ready to serve, remove the Springform edges, cut into slices, and serve.