Blueberry Cheesecake

So I broke my New Year's Resolution -__-" Kidding !!!! This is a food blog er sort of heh! and there's no way in hell would I attempt to be on diet :P I don't even have that word in my limited vocab bwahahahaha

I still have some frozen blueberries in the freezer so there's no better way to use it by making a topping for this scrumptious , diet heh ! be damned , calorific cheesecake . 

I usually made cheesecake using 500 grams of cream cheese and a cup of sour cream when I stumbled upon Missus Stewart's site . I'm just looking around for a better way to make a blueberry topping since the last one I made was so disappointing , it's beyond description hahaha And when I saw her cheesecake recipe , I decided to use it , too instead of my trusty Philly recipe . Re topping , it did not disappoint , it's the best topping  in my opinion and you may use it as a topping for your ice cream , pancake etc . Though I used frozen blueberries , it's still quiet good , a good balance of tart and sweet ( if there's such a thing :D )

Original recipe here ( I halve the recipe )

For the crust :

3 T unsalted butter , melted
1 cup / 100 grams Marie biscuits crumbs
1/2 T sugar
1/8 tsp ground cinnamon
pinch of salt

For the filling :

250 grams cream cheese , at room temp
235 grams sour cream , at room temp
scant 1/2 cup sugar
2 large eggs
1/2 tsp vanilla extract

* Preheat oven to 325°F/ 160°C .

* Make the crust : Stir all ingredients together . Press mixture firmly into the bottom and sides of an 8-inch loose bottom/springform pan that have been buttered generously and refrigerate for 15 minutes .

* Make the filling : Beat cream cheese with a mixer on medium speed . Reduce speed to low and add the rest of the ingredients , mix until combine . Pour into the prepared crust .

* When I bake this , instead of putting the loose bottom/springform pan  in a large roasting pan with water , I put the large roasting pan with water in a separate rack , in the bottom and at the top , on a separate rack , the pan with the cheesecake mixture . That way I don't have to wrap the bottom of the pan with foil and there's no way in hell would the water will seep inside the pan .

* Bake for an hour , after 30 minutes of baking , tent the pan with foil to prevent the top from over browning  Let stand in the oven for 30 minutes , still the foil on top , opening the oven slightly to let some of the heat escape thus preventing the top to crack .

* Let cool on the wire rack and refrigerate overnight .

For the topping :

2 cups frozen blueberries
80 grams sugar
1 T butter
1 T lemon juice
generous 3/4 T tapioca flour

* Combine all ingredients in a saucepan over medium-high heat , cook until berries pop , about 5 minutes . Let cool completely before spooning it over cheesecake .