Blueberry Swirl Cheesecake - cooking recipe

Ingredients

220 g fresh blueberries
1/2 cup sugar
85 g shortbread cookies (cookies)
1/2 cup almond meal
45 g butter
600 g cream cheese
3/4 cup sour cream
2 eggs
1 cup caster sugar
1 teaspoon vanilla extract

Preparation

Process berries in a food processor and press through a sieve (you should have about 1/2 cup puree).
Place the puree & sugar in a saucepan over medium heat, stir until sugar is dissolved, rapidly simmer for 8 minutes or until thick.
Set aside to cool.
BASE.
Process the biscuits (cookies)in a food processor until crushed and the almond meal & butter, process until combined.
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.
Preheat over to 140 deg (280 F).
FILLING.
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.
Pour cream cheese mixture over the base.
Drizzle the blueberry mixture over and using a butter knife gently swirl the mixture just through the top of the cream cheese mixture.
Bake for 1 hour or until set.
Refrigerate and serve cold.