Blueberry Swirl Cheesecake

A baked cheesecake with a berry swirl from Donna Hay Classics #2 - posted in response to a request. Your can use fresh or frozen berries. I imagine you could use raspberries or other berries as a substitute without any problem

• Ready In: 1 hr 49 mins
• Serves: 12
• Yields: 1 pie

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

Directions

1. Process berries in a food processor and press through a sieve (you should have about 1/2 cup puree).
2. Place the puree & sugar in a saucepan over medium heat, stir until sugar is dissolved, rapidly simmer for 8 minutes or until thick.
3. Set aside to cool.
4. BASE.
5. Process the biscuits (cookies)in a food processor until crushed and the almond meal & butter, process until combined.
6. 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.
7. Preheat over to 140 deg (280 F).
8. FILLING.
9. 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.
10. Pour cream cheese mixture over the base.
11. Drizzle the blueberry mixture over and using a butter knife gently swirl the mixture just through the top of the cream cheese mixture.
12. Bake for 1 hour or until set.
13. Refrigerate and serve cold.