For the crust, crush the rusk slices in a plastic bag into a fine crumb. Mix together with cinnamon, sugar, and butter. Press the dough into the bottom of the greased springform pan. Cool in the refrigerator.
Rinse the blueberries, and pat dry. Puree 400 grams (approximately 4 cups) of blueberries. Set aside the remaining blueberries for garnish.
Dissolve the gelatin powder in the cherry juice and let sit for 10 minutes.
Whip the cream with the cream stabilizer, powdered sugar, and lemon juice.
Mix together the blueberry puree, cream cheese, and the gelatin mixture. Fold the whipped cream mixture into the blueberry puree mixture.
Evenly spread the blueberry cream mixture onto the crust. Sprinkle with the remaining blueberries. Chill in the refrigerator for 2-3 hours before serving. Garnish with mint.