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1
Pre-heat the oven to 180c (fan 160c)/350F/gas mark 4.
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2
Line the base of a 20cm (8in) spring form cake tin with baking paper.
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3
Crush the biscuits into crumbs by whizzing in a food processor, or put in a plastic bag and crush with a rolling pin.
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4
Place in a bowl.
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5
Melt the butter and stir into the biscuits.
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6
Press the biscuit mix into the base of the prepared cake tin.
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7
Bake in the pre-heated oven for 10 minutes, then leave to cool down.
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8
For the filling, mix together the cornflour and sugar in a large bowl.
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9
Beat in the soft cheese, the seeds from the vanilla pod, then the eggs.
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10
Finally, stir in the soured cream.
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11
Pour this mixture into the cake tin, and level the top with a palette knife.
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12
Bake in the preheated oven for 10minutes, then reduce the temperature to 140c (fan 120c)/275Fgas mark 1, and bake for another 35-45minutes until there is still a slight wobble to the centre.
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13
Switch off the oven, keep the door closed for 2 hours, then chill the cheesecake well.
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14
To make the blueberry topping, place the sugar in a saucepan.
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15
Add the water and bring to the boil.
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16
When the sugar has dissolved, add the blueberries.
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17
Cover and cook for a few minutes, then cool.
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18
Loosen the edge of the cheesecake, remove the tin and lining paper, and then transfer to a serving plate.
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19
Spoon the blueberries over the cheesecake just before serving.
