(for the biscuit layer)
90g butter, melted
(for the cheese mixture)
750g cream cheese
120g sour cream
180g caster sugar
1 heaping tbsp flour
3 eggs at room temperature
1 tbsp vanilla extract
100g blueberry jam
icing sugar for decoration
Start by making the biscuit layer. Preheat the oven to 350°F/180°C. Grease a springform (22cm / 9 inch diameter) with butter and cover the bottom with parchment paper.
In a food processor, mix biscuits to fine crumbs. Add melted butter and pulse to combine. Spread cookie crumbs onto the bottom of the springform and press it really tight with the back of a spoon. Bake the base for 15 minutes, or until golden brown.
Next, make the cheese mixture. Lower the temperature of the oven to 100°C/200°F.
In a large bowl, mix cream cheese, sour cream, sugar and vanilla until fluffy, about 4 minutes. Sift flour and fold through the cheese mixture. Next, add the eggs one at a time, stirring well after each addition.
Pour cheese mixture over the biscuit layer and spread evenly.
Bake the cheesecake for 90 minutes in the oven, then allow to cool down 30 minutes. Chill at least 3 hours in the fridge before decorating.
Finally, decorate the cheesecake. In a small saucepan, heat blueberry jam until runny. Brush over the top of the cheesecake. Decorate with blueberries and dust with icing sugar.