Blueberry & Almond Cheesecake

Method

1. Preheat your oven to 180C
2. Grease 20cm springform tin
3. Add the scotch finger biscuits to a food processor and pulse until a fine crumb forms
4. Add the melted butter and mix together to form a sticky crumb
5. Place the crumb into your cake tin and use a spoon to press the mixture into the base and sides
6. Place into the fridge for 20 minutes to firm
7. Beat the cream cheese and sour cream together until smooth. Add the sugar, vanilla essence and lemon juice
8. Add the eggs, one at a time, beating well
9. Add the blueberries and almonds, gently mixing through with a spatula
10. Pour mixture into your cake tin and bake for 45 minutes or until firm to the touch with a light golden colour
11. Place in the fridge for four hours to cool and set
12. Serve and enjoy!