Preheat oven to 350. Blend the first 4 ingredients in processor until graham crackers are finely ground. Add butter and vanilla and process until moist crumbs form.
Press crumb mixture onto the bottom and 1-inch of 9-inch diameter springform pan. Bake crust until deep golden brown about 12 minutes. Cool.
For the filling pour 1/4 cup water into a small saucepan and sprinkle the gelatin over. Let stand for 10 minutes. Stir over very low heat just until gelatin dissolves. Set aside.
Blend cream cheese, cream, sugar and lemon juice in processor until smooth. Add the berries puree until smooth some blueberry bits will remain. With the machine running add the warm gelatin mixture through feed tube and blend well.
Pour the filling into the crust. Cover and chill overnight. Run a knife around the pan sides to loosen the cake. Release the pan sides and transfer to a platter.
For the topping beat cream cheese and sugar in a medium bowl until firm peaks form. Spread the cream mixture thickly over the top of cheesecake.
Place in a small saucepan over low heat just until melted.
Pour the jam over the berries and toss to coat. Mound the coated berries in the center of the cream leaving 1-inch plain border. Chill the cake at least 1 hour or up to 1 day.