Start by making the base. Finely crush the digestive biscuits. Melt the butter and mix the biscuit crumbs into the melted butter until you have a crumbly, sticky mixture. Pour into a springform pan lined with baking paper and press down firmly. Grease the sides of the tin as well.

Make the filling or cheesecake base. Whisk the cream cheese and sugar together until creamy. Add the eggs one at a time, beating until incorporated. Mix the vanilla extract with the sour cream and add. Finally add 15g of the flour. Whisk until smooth, but not too long.

Add the remaining 10g flour to the blueberries. Stir until all the berries are covered with a thin layer of flour. Spread the batter with a spatula. Pour the mixture onto the cake base and smooth down with a spatula.

After baking, turn off the oven and leave the cheesecake to cool with the door slightly ajar. Once the cheesecake is at room temperature, place in the fridge to set for at least 4 hours.