Blueberry and cinnamon cheesecake

Ingredients:

· 150 gr cinnamon biscuits, crushed

· 80 gr butter, melted

· 700 gr cream cheese

· 150 gr caster sugar

· 3 eggs

· 2 teaspoons vanilla extract

· 2 teaspoon cinnamon

· 2 tablespoons sour cream

· 2 tablespoons flour

· 500-600 gr blueberries, fresh or frozen

· 2 tablespoons cornstarch

Instructions:

· Preheat the oven at 180o C.

· Crush the biscuits using a plastic bag and a rolling pin or a chopper/ food processor.

· Mix the crushed biscuits with 80 gr melted butter.

· Pour the biscuit mixture into the pan and flatten well.

· Bake for 5 minutes.

· After 5 minutes, remove the tray from the oven and let it rest.

· In a mixing bowl, add the cream cheese and sugar. Mix until incorporated.

· Then, one at a time, add the eggs and mix well.

· Add vanilla extract, cinnamon, sour cream and flour. Mix to incorporate.

· Onto the biscuit base, add 150 gr blueberries.

· Pour the cream cheese mixture into the pan over the blueberries.

· Place the pan onto another bigger tray. Add some boiling water in the bigger tray to prevent the cheesecake from cracking while baking.

· Bake for minimum one hour at medium-low heat.

· After baking, let it cool completely at room temperature.

· In a saucepan, over medium heat, add the rest of the blueberries and cornstarch. You can also add 1-2 tablespoons of sugar if necessary.

· Simmer until all the blueberry juice thickens up. Let cool at room temperature.

· Spoon the blueberry mixture on top of the cheesecake.

· Refrigerate for a few hours at least or (recommended) overnight.