Blueberry Lime Cheesecake with Gingersnap Crust

Spray a Suvie pan with cooking spray and line with aluminum foil so that the long edge of the foil extends over the edge of the pan. Spray foil.

In the bowl of a food processor, combine 12 oz gingersnaps, and ¼ tsp kosher salt. Process until sandy and coarse, about 1 minute. With motor running, stream in 8 tbsp melted butter and process until combined, about 30 seconds. Transfer mixture to prepared pan and press into an even layer. Place pan in the bottom zone of Suvie. Input settings and cook now, watching closely to avoid burning. Roast at 400°F for 20 minutes.

Remove pan from Suvie and allow crust to cool while preparing the filling. In the bowl of a stand mixer fitted with a paddle attachment, combine 24 oz cream cheese, ½ cup blueberry preserves, 2 tsp vanilla extract, 3 tbsp lime juice, and 1 tbsp lime zest. Beat on low until combined, and then increase speed to medium and beat until smooth, about 5 minutes, scraping down the bowl as needed.

With the mixer running, add ½ cup sugar and mix until just combined, about 30 seconds. Add the eggs one at a time, and beat until combined, about 1 minute more. Scrape down the sides and bottom of the bowl.

Pour cheesecake batter over the cooled crust and tap the pan a few times on the counter to remove bubbles. Transfer pan to Suvie, input settings, and cook now. Slow Cook on Low for 2 hours.

Remove cheesecake from Suvie and let cool 1 hour at room temperature before transferring to the refrigerator to cool completely, 6 hours or overnight.

When ready to serve, remove cheesecake with foil sling, cut, and serve. Garnish with additional blueberry preserves and lime zest.