New York Cheesecake

Base: - 5 tablespoons of butter - 200g whole grain biscuits (such as petit beurre)

Filling: - 400g cream cheese - 2 eggs - 140g sugar - ½ packet of vanilla sugar - 450ml sour cream

Topping: - 4 tablespoons of water - 50g sugar - 250g blueberries - Cornstarch

Base: 1. Melt the butter over low heat while stirring constantly. Add the ground whole grain biscuits to the melted butter. 2. Line the bottom of a 20 cm diameter cake pan with parchment paper and grease it with a little oil. Place the biscuit mixture in the pan and level it.

Filling: 3. Mix cream cheese, eggs, 100g sugar, and ¼ vanilla sugar until you get a smooth mixture. Pour the cream over the biscuits. 4. Bake in a preheated oven at 190°C for about 20 minutes. 5. Remove the cake from the oven, but do not turn off the oven. 6. Mix sour cream and the remaining sugar (40g) and pour it over the cake. 7. Return the cake to the oven and bake for an additional 10 minutes. 8. Leave the cheesecake in the refrigerator to cool thoroughly, for at least 3 hours.

Topping: 9. For the topping, mix sugar with 2 tablespoons of water in a small saucepan and bring it to a boil over low heat until the sugar dissolves. 10. Once the sugar has dissolved, add blueberries, cover, and cook until the blueberries soften. 11. Dissolve cornstarch with 2 tablespoons of water and add it to the blueberry mixture. Stir and remove from heat. 12. Pour the cooled cheesecake with the blueberry sauce before serving.