step by step:

first make sure to beat the  cookies together, this can be done in a plastic bag with a rolling pin, and gradually add the butter.  then press it on the bottom of the oven tray.

Next add the following ingredients:

• Cream cheese – must use block, not the spreadable cream cheese in tubs (too soft). If you can only get spreadable, just skip the sour cream;

• Blueberries – fresh or frozen is fine here. If using frozen, do not thaw it (otherwise it bleeds when you stir it in and you’ll end up with a purple cheesecake!);

• Sour cream – lightens up the mixture a touch so it’s not ridiculously rich. Just 1/2 cup makes such a difference!

• Flour – just a tiny bit really helps stabilise the filling to keep it slightly aerated (rather than dense so it sticks to the roof of your mouth) and so it doesn’t collapse in the middle;

• Eggs – the key ingredient that gives this cheesecake aeration. You don’t need to whip it – eggs just naturally rise when baked (you can see in these Egg Frittata Muffins how much egg rises);

• Vanilla – for flavour;

• Lemon zest – because the flavour of lemon is terrific to bring a touch of freshness to cheesecakes, and is a natural pairing with blueberries; and

• Sugar – white, to keep the colour of the filling white.

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when you've mixed all these ingredients together move onto the blueberry sauce:

• Blueberries – frozen or fresh is fine here;

• Sugar – to create the syrupy consistency;

• Vanilla – for flavour;

• Lemon – to cut through the sweetness and because it goes so well with blueberries; and

• Cornflour/cornstarch – to thicken the syrup so it drips slowly down the cake when you cut it, rather than running everywhere

• pour the blueberry sauce over the rest of the batter into the cake pan. 

• Next put it into the oven at a temperature of 180 degrees for 45min-1hr. 

enjoy your cheesecake!