Make the blueberry sauce: add the blueberries, sugar, cornstarch and water into a saucepan. Boil until the blueberries become soft. Leave to rest then using a blender, blend the sauce until smooth. Put aside.

Make the crust: crush the digestive biscuits and mix together with the melted butter and sugar. Press the crust onto the base of a springform pan - I used a 8” one. Bake the crust in the oven for 10mins at 180°C.

Make the filling: Mix the cream cheese, sugar, sour cream, flour, vanilla extract and beaten eggs gradually together until well incorporated.

Pour the filling over the crust. Add a few dollops of blueberry sauce and use a knife to make some swirls.

Bake for 50 mins at 180°C. If you want to avoid cracks, place the springform pan in a tray filled with water (wrap the base with foil to avoid water coming in). Although I actually enjoy the cracks because they expose the blueberry filling and add some character to the cheesecake 😍

Once done leave the cheesecake to rest until it sets. Best served after being refrigerated.

ENJOY! 🥳