This wonderful rich cheesecake is equally delicious made with other fruits.
Served 10 - 12
175g digestive biscuits
75g butter, melted
175g blueberries, plus extra for deco
450g cream cheese
100g caster sugar
1tsp vanilla essence
4 eggs lightly beaten
Preheat oven to 180 c.
Place the biscuits in the food processor and whiz until quite fine.
Mix the biscuits with the melted butter and press down into the base of the tin so it is nice and even.
Spread the blueberries over the base and allow to chill while making the topping.
Beat the cream cheese, sugar, vanilla and eggs in a large bowl untill smooth and creamy.
Pour over the top of the blueberries and bake in the oven for 40 minutes.
Allow the cake to cool in the tin for about 10 mins before remove the cake completelt from the tin.
Its better to leave it in the fridge overnight.