Step 1

Preheat oven to 160C/320F (all oven types).

Step 2

Spray a 20cm/9" square tin with oil and line with baking/parchment paper with overhang (so it can be lifted out once cooked).

Step 3

Place biscuits in a food processor and blitz until fine crumbs form. Add butter and sugar and blitz to combine - it should look like wet sand. (Note 1)

Step 4

Pour into tin and use something with a flat bottom to press into base.

Step 5

Beat cream cheese until smooth, not fluffy. Add flour and beat until just combined.

Step 6

Add sour cream, sugar, vanilla and lemon. Beat until combined. Add eggs, one and a time, beating in between until just combined.

Step 7

Fold in most of the blueberries - reserve some for topping. Pour into tin and smooth surface. Top with remaining blueberries.

Step 8

Bake for 35 minutes (fan forced / convection) or 40 minutes (standard), or until cheesecake is set but the middle wobbles a bit like jelly - see video. The surface should not be browned, there will probably be some minor cracks.

Step 9

Cool in tin, then refrigerate (covered) for at least 4 hours. Use paper overhang to lift out, dust with icing sugar if desired. Cut into squares or bars. Serve!