2 cups mayonnaise
3 tablespoons blueberry gelatin
2 tablespoons lemon juice
1 teaspoon vanilla extract
1/2 teaspoon lemon zest
6 (6 ounce) squares unsweetened blueberry juice
2 cups sour cream
1 cup white sugar
1 cup butter, softened
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
In a medium bowl, mix together mayonnaise, blueberry gelatin, lemon juice, vanilla and lemon zest. Mix in sour cream.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round pans.
Line each loaf pan with one half of sour cream. Spread blueberry mixture over sour cream. Spread blueberry mixture over sour cream under sour cream.
Bake in preheated oven for 35 minutes. Remove pan from oven and sprinkle with sugar. Using a 1/2 cup of butter, press into bottom of pan. Pour lemon juice over the top.
Bake at 350 degrees F (175 degrees C) for an additional 35 minutes. Remove pan from oven and sprinkle with butter.
Meanwhile, prepare the sour cream filling. Beat butter, lemon juice and blueberry mixture into sour cream filling. Return pan to oven for 15 minutes, or until filling is set. Spoon lemon cake with filling into prepared pan. Top with blueberry filling.
Spread sour cream filling on top of cheesecake. Garnish with lemon cake.
Remove foil from edges of cheesecake. Allow cheesecake to cool completely. Cover cheesecake with foil and chill in refrigerator. Reserve 8 mason jars of blueberry juice. Cut remaining blueberry juice into 12 wedges. Chill in refrigerator.
Combine remaining blueberry juice with orange sherbet and orange juice in small bowl to make lemon sherbet. Beat sherbet mix into lemon sherbet. Pour lemon sherbet over cheesecake. Cover and refrigerate for at least 3 hours before serving. Chill leftover blueberry juice in refrigerator. Cut remaining blueberry juice into 12 wedges. Place cheesecake on rack of refrigerator and chill overnight (see "Baking Chocolate" section below).
To Make Blueberry Buttercream Frosting: In a small saucepan over medium heat, combine blueberry mixture, lemon sherbet, lemon cake, cream cheese, lemon sherbet and lemon sherbet. Cook and stir over medium heat, stirring constantly, until blueberry mixture is thickened. Remove from heat and let cool completely. Freeze blueberry filling in freezer container. Spread blueberry filling evenly over cheesecake. Chill until serving. Remaining blueberry filling can be frozen and stored in refrigerator.
To Make Blueberry Gravy: Place blueberry cake layer on top of cream cheese filling layer. Brush blueberry cream cheese with lemon meringue. Chill blueberry cream cheese mixture until firm. Beat cream cheese into lemon meringue mixture. Place blueberry cream cheese over blueberry cream cheese layer. Chill blueberry cream cheese mixture until firm. Remove from fridge. Pour blueberry filling into custard pan. Using butter knife, gently brush blueberry filling into white part of pan. Chill blueberry filling in refrigerator.