Ingredients:-

• 300g digestive biscuits
• 140g butter, melted
• 275g golden caster sugar
• 100g blueberries
• 1 tsp cornflour
• 3 x 300g packs full-fat cream cheese
• 4 tbsp plain flour
• 2 tsp vanilla extract
• 3 large eggs
• 200ml double cream

Method:-

• Heat oven to 200C/180C fan/gas 6.
• Line a 20 x 30cm rectangular tin with baking parchment.
• Put the biscuits in a food processor and blitz to a fine crumb.
• Add the butter and blitz again to combine. Tip into the tin, press down firmly with the back of a spoon to cover the base. Then bake for 10 mins.
• Leave to cool.

Meanwhile,

• tip 25g of the sugar and the blueberries into a small pan.
• Mix the cornflour with 1 tbsp cold water and add this to the pan.
• Heat gently until the sugar dissolves.
• Increase the heat and bubble for 1-2 mins until saucy.
• Set aside to cool.

In a large bowl,

• whisk the cream cheese with an electric hand-held whisk until smooth.
• Add the remaining sugar and whisk again.
• Add the flour, vanilla, eggs and soured cream, and whisk until smooth and well combined.

Pour

• half the cheesecake mixture over the biscuit base, then spoon half the blueberry sauce on top in small blobs.
• Cover with the remaining cheesecake mix and smooth the surface with a spatula.

Drizzle

• the remaining blueberry sauce over the top, then use the end of the spoon to ripple it into the cheesecake.

Bake

• for 10 mins, then lower the heat to 110C/90C fan/ gas ¼ and bake for a further 30 mins.

Turn off

• the oven and leave the cheesecake inside for 1 hr, then leave for 1 hr more with the door ajar.

Finally,

• leave at room temperature until completely cool, then chill for at least 3 hrs or, even better, overnight.
• Slice into 14 bars. Will keep in the fridge for up to 5 days.