Baked blueberry cheesecake recipe

• 230 g (8.1oz) gingernut biscuits
• 80 g (2.8oz) unsalted butter, melted
• 400 g (14.1oz) cream cheese
• 100 g (3.5oz) sour cream
• 80 g (2.8oz) caster sugar
• 1 tsp vanilla extract
• 4 medium eggs
• 200 g (7.1oz) blueberries

1. Using a food processor, blitz down the biscuits to fine crumb, add to a bowl and mix in the melted butter.
2. Place the mixture into a buttered 24cm loose bottomed spring form cake tin, compress down and chill in the fridge for 20 mins.
3. Place the cream cheese, sour cream, sugar, vanilla extract and eggs into a bowl, then use a whisk to fully combine the ingredients.
4. Fold in the blueberries, then pour this mixture into the cake tin
5. Bake in a preheated oven set at 180c/160c fan for around 35-40 mins, the centre should have a slight wobble.
6. Leave to stand for 10 mins before carefully removing from the tin and transferring to a serving plate, chill in the fridge.

gingernut biscuits, unsalted butter, cream cheese, sour cream, caster sugar, vanilla, eggs, blueberries

Taken from www.lovefood.com/guide/recipes/15922/baked-blueberry-cheesecake-recipe (may not work)