Crumbled Blueberry Cheesecake

Preparation:

For the base: Puree the biscuits and mix with the melted butter.

Press the mixture into the tin and bake for 5 minutes at 160°.

Mix blueberries, sugar, flour and lemon juice. Set aside.

For the crumble: Mix the butter and sugar together, then add the flour and mix with your hands. Set aside.

For the cheesecake: Mix the cheese and sugar, then add the whipped cream and eggs.

Mix the vanilla extract and pour it over the cookie base.

Top with blueberries and crumbles.

Bake at 160° for 1 hour and 20 minutes. Allow to cool for 40 minutes.

Refrigerate for 6 hours and serve.