Instructions
Prepare the crust:
Crush the biscuits into fine crumbs.
Mix with melted butter and sugar until combined.
Press firmly into the bottom of a springform pan. Chill for 10 minutes.
Make the filling:
Beat cream cheese and sugar until smooth.
Add sour cream, vanilla, and eggs one at a time, mixing gently.
Blend in flour if using.
Pour over the chilled crust.
Bake the cheesecake:
Preheat oven to 160°C (320°F).
Place the pan on a baking sheet and bake for 45–55 minutes, until the edges are set but the center is slightly jiggly.
Let it cool completely, then chill for at least 4 hours (overnight is best).
Prepare the blueberry topping:
In a saucepan, combine blueberries, sugar, and lemon juice.
Simmer for 5–7 minutes until juicy.
Mix cornstarch with water and stir into the blueberries until thickened.
Let cool, then spoon over the cheesecake.
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