Ingredients:

For base:

• 2 ¼ cups crushed biscuits 
• 65 g unsalted butter, melted

Cheesecake filling:

• 250 gr cream cheese, room temperature 
• 250 g plain sour cream \ ricotta\ yogurt
• 150 g sugar
• 15 g cornstarch / instant pudding 
• 3 medium eggs, room temperature
• ½ tsp vanilla bean paste 

For blueberry sauce:

• 250 g fresh or frozen blueberries 
• 50 g  sugar
• 1 tbsp cornstarch 
• 1 tbsp lemon juice
•  Zest of 1/2 lemon

Instructions:

For a cheesecake base:

1. Preheat the oven to 355ºF (180ºC).
2. Mix the crushed biscuits and melted butter, then transfer the mixture to a pan and, using a glass, compress it into an even layer. 

For the cheesecake filling:

1. Reduce the oven temperature to 285ºF (140ºC).
2. Mix the cream cheese and yogurt together in a large bowl until smooth.
3. Add sugar and cornstarch and mix them into the cream cheese mixture. 
4. Add the eggs one by another while mixing.
5. Pour the cheesecake filling onto the crust and smooth it with a spatula.
6. Bake at 285ºF (140ºC) for about 50-60 minutes or until the filling is light golden around the edges. (The middle is still wobbly when gently shaking the baking pan.)
7. Turn off the oven and allow the cheesecake to cool to room temperature in the turned-off oven with the oven door ajar.
8. After baking, let the cheesecake cool and chill in the fridge for 4 hours or overnight before adding the blueberry top.

For blueberry sauce:

1. Add the blueberries sugar to a pan. 
2. Cook over medium heat with frequent stirring until the blueberries release their juices and soften slightly.
3. Add the cornstarch and mix.
4. Once reduced, pour the juice and zest over the blueberries and mix. 
5. Mix well until smooth.
6. Pour the chilled sauce over the cheesecake.