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1
Process berries in a food processor and press through a sieve (you should have about 1/2 cup puree).
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2
Place the puree & sugar in a saucepan over medium heat, stir until sugar is dissolved, rapidly simmer for 8 minutes or until thick.
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3
Set aside to cool.
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4
BASE.
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5
Process the biscuits (cookies)in a food processor until crushed and the almond meal & butter, process until combined.
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6
Grease a 22cm (9 in ) springform tin and line the base with non-stick baking paper. Press the crumb mixture over the base and refrigerate.
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7
Preheat over to 140 deg (280 F).
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8
FILLING.
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9
To make the filling, process the cream cheese in a food processor until smooth, add the sour cream, eggs, sugar and vanilla, process until combined & smooth.
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10
Pour cream cheese mixture over the base.
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11
Drizzle the blueberry mixture over and using a butter knife gently swirl the mixture just through the top of the cream cheese mixture.
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12
Bake for 1 hour or until set.
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13
Refrigerate and serve cold.
