Pastry by Saloni

Blueberry Sauce Instructions
1 Combine blueberries and sugar in a medium sized pot and let it come to a boil on medium heat. When it comes to boil reduce the heat and allow it to simmer for 10 minutes until all the blueberries burst and a thick puree starts to form. Remove from heat, transfer in a heatproof bowl and let it cool completely. Blend it in a food processor to make a smooth sauce.
Biscuit Base Instructions
3 Mix the crushed graham cracker or digestive biscuits and melted butter, until you get a mixture resembling wet sand.
4 Press the mixture into an 8-inch springform pan and, using the flat bottom of a glass or a spoon, press them into an even layer on the base and sides with an approximately 1/2-inch thickness of the biscuit base.
5 Chill it for 20 minutes while you prepare the cheesecake filling.
Cheesecake Filling Instructions
13 Preheat the oven to 325℉or 160℃.
7 In a bowl mix cream cheese with an electric whisk or paddle attachment until it is soft. Next add yogurt, sugar, cornstarch mixed with whipping cream, (160ml or 2/3 cup) blueberry sauce, vanilla mix it all at low speed.
8 Scrape the sides and bottom with a spatula to make sure there are no lumps. Pour the cheesecake batter over the set biscuit base and spread it in an even layer.
9 You can bake in water bath or add some water to a pan and keep it on bottom shelf to create steam before baking the cheesecake.
10 Bake the cheesecake for 45-50 minutes. When it is jiggly in the middle and set around the sides turn the oven off and allow the cheesecake to cool in oven.
11 Take the cheesecake out of the oven and let it cool completely at room temperature for 2 hours and then in the fridge for 5-6 hours.
12 Remove cheesecake from the ring and place it on a plate. Spread the remaining blueberry sauce and decorate with whipped cream, and fresh blueberries. Serve chilled and store it in an airtight container in the fridge for 3-4 days.