Combining graham crackers and gingersnap cookies in a food processor and pulsing until only crumbs remain. Add white sugar, melted butter and stir until the mixture resembles wet sand. Press the crust into an 11″ non-stick tart pan with a removable bottom. Bake for 7 minutes at 375 degrees F.

Pour gelatin in a bowl and add water.  Mix well and let sit for 5 minutes.  Microwave for 30 seconds or until gelatin has dissolved.  Set aside.

Using a handheld mixer or stand mixer, cream together mascarpone cream, powdered sugar, vanilla, lemon juice and zest until smooth.  Add gelatin mix and continue to mix until combined.  Pour into baked crust and let set in the fridge for an hour.

Top with blueberries and garnish with mint or powdered sugar if desired. Slice and serve.