Blueberry Cheesecake

We finely crush the biscuits until they become crumbs, then mix in the melted butter until fully combined.

We press the mixture firmly into the bottom of a baking pan to form an even crust.

In a large mixing bowl, we beat the eggs and sugar until the mixture is pale yellow and smooth.

We add the cheese, sour cream, cornstarch, flour, vanilla, and blueberries, and mix until everything is fully combined.

We pour the mixture over the crust in the pan and optionally add a few extra blueberries on top.

We bake the cheesecake in a preheated oven at 180°C (with top and bottom heat + fan) for 40 to 45 minutes.

Once baked, we let the cake cool at room temperature for 1 hour, then refrigerate it for at least 4 hours before serving.

The cheesecake is served cold.