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1
Preheat oven to 350u00b0F. To make the crust, melt the butter in a saucepan over a low heat, then mix in the cookies, almonds and 3 tablespoons of sugar.
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2
Grease the bottom of a 10 inch springform cake pan, and spoon in the crust mixture, pressing down to ensure that it is flat on the top and that it fills the corners.
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3
Lay 2 lengths of aluminum foil on a flat work surface, overlapping. Place the pan in the middle and wrap it in the foil securely, ensuring that the foil comes high up the sides. The wrapped pan should be watertight.
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4
In a bowl, mix 1/2 cup of sugar with 3/4 cup of cream cheese and 1/4 cup of cornstarch. Mix until thoroughly combined, then stir in the rest of the cream cheese. Whisk in another 1/2 cup of sugar, then gently stir in the egg yolks.
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5
In a separate bowl, whisk the egg whites until they are stiff, then slowly add 1 tbsp sugar and the vanilla extract and stir to combine. In a separate bowl, whip the cream until stiff. Fold the egg whites and the whipped cream into the cream cheese mixture, alternating the two.
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6
Spread the cream cheese mixture on top of the crust. Place the cheesecake pan in a deep oven-proof dish and pour in enough hot water to come 1 inch up the sides of the cake pan. Bake for 45 mins or until center of cake is fairly solid. Switch off the oven and leave the cake to cool for about 45 mins, then take out of the oven and remove foil. Leave the cake in the pan and put it on a wire rack to cool for at least an hour. When cool, cover with plastic wrap and refrigerate for at least for hours, or overnight.
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7
To make the topping, mix a tablespoon of cornstarch with 2 tablespoons of water and blend until smooth. Put the blueberries in a saucepan and bring to a boil, then stir in the cornstarch. Simmer for 1 min, stirring, then remove from the heat and allow to cool. When the topping has cooled, take the cheesecake out of the refrigerator and remove from the pan. Spread the blueberries over the top, then refrigerate again for an hour until ready to serve.
