Lemon Blueberry Cheesecake

Crust

• 20 Digestive Cookies

• 6 tablespoons butter, melted

• 1/3 cup sugar

Filling:

• 16oz cream cheese (2 block packages)

• 1 egg

• Zest of 2 lemons

• Juice of 1 lemon

• 1 teaspoon vanilla

Compote:

• 2 cups frozen or fresh blueberries

• 2 teaspoons cornstarch

• 1 tablespoon water

• 2 tablespoons sugar

• 1 teaspoon lime juice

Crust:

1. Blend the cookies until crumbs form

2. Pour in the sugar and mix in bowl with cookie crumbs

3. Add butter in until forms wet-sand like consistency

4. Put in 375* F (190*C) oven for 5 minutes

5. Let cool while making compote and filling

Compote:

1. Put blueberries in a pot on the stove

2. Add in sugar and lemon juice, stir until soft

3. Mix cornstarch and water to make a slurry and pour that in to thicken the mixture

4. Leave on low heat on stove

Filling:

1. Whip the cream cheese until fluffy

2. Add in egg, lemon juice, sugar, vanilla zest

3. Mix until fluffy

4. Add about 2/3 of compote mix into the filling and mix until purple (don't overmix)