White Chocolate & Blueberry Swirl Cheesecake

Base
250g Nice biscuits
120g butter, melted

Filling
325g cream cheese, softened
82g (1/3 cup plus 1 teaspoon) caster sugar
3 large eggs
200g white chocolate melts, melted
225g sour cream
1/4 teaspoon vanilla extract

Blueberry Swirl
2tbs lemon juice
1.5 cup frozen blueberries

1. Preheat oven to 150C.

Base

1. Line the base of a 20cm or 21cm diameter springform cake pan with baking paper.
2. Finely crush biscuits in a blender or food processor. Combine crushed biscuits with melted butter and firmly press mixture over the base and side of the prepared pan. Refrigerate while preparing filling.

Filling

1. Beat cream cheese with sugar. When mixture is smooth, beat in eggs one at a time.
2. Quickly stir sour cream into melted white chocolate, stirring until smooth. Add to cream cheese mixture along with the vanilla. Beat until ingredients are combined.
3. Pour filling over biscuit base

Blueberry Swirl

1. In a small saucepan combine blueberries and lemon juice; bring to a simmer over medium heat and cook, stirring constantly and gently smashing the blueberries smooth, until thickened into a deep, dark blueberry reduction, about 10 minutes.
2. Remove from heat.
3. Place a fine-mesh strainer over a small bowl and push the puree though, leaving any skin/large chunks behind.
4. Allow mixture to cool completely before using. 

Baking

1. Bake for about one hour. 
2. Leave cheesecake at room temperature for one hour then cover and refrigerate for several hours, or until cold and set.