Ingredients:

• Cookies (Biscuits) - 200 gr
• Butter - 100 gr
• Eggs - 3 pcs
• Sugar - 100 gr
• Cream cheese (the recipe uses Pinar cream cheese with lemon and classic) - 700 gr
• Cream 35% - 200 gr
• Cornstarch - 40 gr
• Vanilla - 5 gr

If you only use classic cream cheese, add lemon zest and juice.

Crush the biscuits and melt the butter, mix together and press them onto the bottom of the baking dish, bake in a preheated oven at 180 degrees for 7-8 minutes.

Whisk the eggs and sugar, add the cream cheese, whisk again, but for a few seconds. Add the cream, vanilla, cornstarch to this mixture and mix by hand. Pour the resulting mixture over the biscuits, wrap the cheesecake baking dish tightly with foil and place on a baking tray, on which you will pour water, and then place the cheesecake in a preheated oven at 160 degrees for 1 hour and 10 minutes.

Leave the baked cheesecake in the oven for 2-3 hours without opening the oven door, then take it out and put it in the refrigerator, let it cool for 4-5 hours.

For the confit you will need:

* 500 gr fresh or frozen blueberries

* 50 gr sugar

* 1 tablespoon cornstarch, dissolved in 1 tbsp water (to bind and thicken the confit)

Place all the ingredients in a heavy-bottomed saucepan and place over low heat, stirring constantly so that it does not stick. When it boils, leave it on the stove for another 3-5 minutes, remove it and cool.

Pour the confit over the cheesecake and serve.