INSTRUCTIONS
Crust
Crust
Add the cookies to the bowl of a food processor and process until you reach fine crumbs. Add the melted butter and blitz to coat the crumbs.
Add the crumbs to an 8-inch springform pan and use the back of a spoon to firmly press into the sides and bottom of the pan. Place in the fridge for 20 minutes.
Stewed Blueberries (stovetop method)
Add all ingredients into a large saucepan and stir on medium heat until blueberries haver broken down and mixture begins to bubble, about 10 minutes all up. Once cooked, allow to cool completely, then run through a sift to drain of excess liquid. You’ll use the blueberries that are strained for the middle of the cheesecake and then use the sauce to drizzle on top with the remaining blueberries.
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