Blueberry Cheesecake

Base:

• 2.25 cups flour
• 10 oz butter (2.5 quarter blocks)
• 1 Tbsp sugar
• 0.5 tsp salt

1. Mix together and press evenly on a medium sized baking dish (eg. 9x14 inches). Bake until brown at 350 degrees F. Let it cool.

Middle:

• 3 tsp gelatin
• 3-4 Tbsps hot boiling water
• 1 heaping tsp of sugar
• 1 carton whipping cream
• 1 oz sugar
• 1 block cream cheese

1. Dissolve 3 tsp gelatine in 3-4 Tbsps of hot boiling water which has 1 heaping tsp of sugar.
2. In a separate bowl, whip cream and slowly add sugar.
3. In another bowl, mix 1 block cream chese with the 3 tsp gelatin already dissolved in step 1. Add 1 oz sugar.
4. Mix cream cheese mixture and whipping cream together. Beat well.
5. Put on cooled base crust. Put in fridge to set (ideally overnight).

Top:

• 5-6 cups of blueberries
• 3 tsp gelatin
• 3-4 Tbsp of hot boiling water
• 1 heaping tsp sugar

1. Cook 5-6 cups of blueberries in pan (medium heat).
2. Again dissolve 3 tsp gelatine in 4 tbsp of hot water mixed with 1 tsp sugar separately.
3. When blueberries are about to cook and are not too watery, add the gelatine mixture.
4. Boil for a minute. Switch stove top off.
5. Let mixture completely cool. Stir occassionally. Completely cool before putting it on top of the set cheese cake layer.