Amy Lee Protein Blueberry Cheesecake

Base: 

1. Mix all ingredients until crumbly.

2. Add to cake tin.

Cheesecake: 

1. Preheat oven to 160C/350F.

2. Prepare a water bath in an oven proof dish and place on the bottom rack of the oven. 

3. In a large bowl, combine all cheesecake ingredients until smooth, do not overmix.

4. Bake for 30 mins at 160C/350F then 1 hour at 90C/190F.

Topping:

1. Whisk together the cornflour with the water until smooth.

2. In a small saucepan, stir blueberries and cornflour slurry on low heat until thick.

3. Let cool for about 15 minutes, then pour on top of cheesecake.

Optional to add crushed biscuit crumbs around the edges & drizzle 20g melted white chocolate.