Blueberry Custard Cheesecake

Invert base of a 22cm round springform pan (base measures 21cm). Grease and line base with baking paper.

Process biscuits in a food processor until finely crushed. Add butter. Process until combined. Press over base and three-quarters of the way up side of prepared pan. Refrigerate while preparing the filling.

To make the filling, process cream cheese, sugar and vanilla in the same, clean food processor until smooth. Add eggs, one at a time, processing until combined. Add cream and custard powder. Process until smooth. Pour into biscuit crust. Sprinkle with blueberries. Place on an oven tray.

Cook in a moderately slow oven (160C) for about 45 minutes, or until just set (filling will still be wobbly in centre). Turn oven off. Cool in oven 1 hour with door ajar. Remove from oven. Cover and refrigerate overnight.

To make the sauce, combine blueberries, sugar and 1/3 cup water in a medium saucepan over a medium heat. Cook, stirring until sugar is dissolved. Bring to boil. Gently boil for
3 to 5 minutes, or until slightly thickened. Remove from heat. Cool slightly. Press through a sieve over a heatproof jug.

Remove side of pan. Transfer cheesecake to a serving plate. Serve topped with whipped cream and blueberry sauce.