INSTRUCTIONS

1. For the compote, using a potato masher, roughly crush blueberries and sugar in a medium-size saucepan. Add vanilla pod. Bring to a full boil, then reduce heat to medium and simmer, stirring occasionally, until saucy and reduced to 1 1/2 cups, about 5 minutes. Stir in lemon juice, then transfer to a medium-size bowl. Cover surface with plastic wrap. Refrigerate until chilled, at least 2 hours or up to 2 days. Discard vanilla pod.
2. For the cheesecake cream, combine cream cheese with icing sugar, vanilla seeds, lemon juice and zest in the bowl of a stand mixer fitted with the whisk attachment. Whisk on low speed until roughly combined, about 1 minute. Increase speed to medium-high and continue whisking, scraping down sides and bottom of the bowl halfway through, until mixture is very smooth, about 2 to 3 minutes. Add cream. Gradually return to medium-high speed and mix, scraping down sides and bottom of the bowl halfway through, until mixture is thick, fluffy and resembles frosting, 3 to 5 minutes.
3. To assemble, arrange half of the crushed cookies among each bottom of four 12-oz glasses or jars. Then, divide half of the blueberry compote between glasses to top. Divide half of the cream cheese mixture among glasses, using the back of a spoon to evenly spread. Repeat with another layer of remaining crushed cookies. Top with remaining blueberry compote. Top with remaining cream cheese mixture; smooth tops.
4. Garnish with a dusting of freeze-dried raspberry powder. Serve immediately or cover with plastic and refrigerate, up to 1 day.