blueberry cheese cake

its had been my fav for a long time, drolling blueeberyy cheesecake... so today, i wake up as early as 3am to bake (not really :p) yummy blueberry cheese cake... adopted from nigellia lawson receipe :) origanally it is a cherry cheese cake, that used blackberry, but i just chnge the topping to blueberry, so it is a bluberry cheese cake :p

Ingredients

• 125g digestive biscuits
• 75g soft butter
• 300g cream cheese
• 60g icing sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon lemon juice
• 250ml double cream ( i used non dairy whipping cream, its turn just nice)
• 1 x 284g jar St Dalfour Rhapsodie de Fruit Black Cherry Spread ( i used canned bluberyy filling or any fruits pie filling that suites you)

 Method                           

1. Blitz the biscuits in a food processor until beginning to turn to crumbs, then add the butter and whiz again to make the mixture clump.
2. Press this mixture into a 20cm springform tin; press a little up the sides to form a slight ridge.
3. Beat together the cream cheese, icing sugar, vanilla extract and lemon juice in a bowl until smooth.
4. Lightly whip the double cream, and then fold it into the cream cheese mixture.
5. Spoon the cheesecake filling on top of the biscuit base and smooth with a spatula. Put it in the fridge for 3 hours or overnight.
6. When you are ready to serve the cheesecake, unmould it and spread the black cherry over the top.