American cheesecake with blueberry sauce

Ingredients for 1 servings:

• 200 g biscuits, wholemeal, crumbled
• 400 g cream cheese
• 150 g sugar
• 2 eggs
• 80 g butter or olive oil
• 450 g sour cream
• 6 drops of vanilla flavor
• Fat for the mold
• 50 g sugar
• 250 g blueberries
• 4 tbsp water
• 1 tsp flour

Instructions

Working time approx. 1 hour 10 minutes; Rest time approx. 10 hours; Total time approx. 11 hours 10 minutes

Grease a springform pan. Melt the butter in a saucepan, stir in the cookie crumbs, and spread it evenly in the pan. Mix the cream cheese, eggs, 100g sugar, and 3 drops of vanilla extract until smooth. Pour the mixture onto the cookie base. Bake at approximately 160°C for 20 minutes, until firm. Remove from the oven and let cool slightly. Mix the sour cream with the remaining sugar and vanilla extract, spread it on the cake, and bake for another 10 minutes. Let cool again and refrigerate for 8 hours. For the sauce, heat the sugar with 2 tablespoons of water in a saucepan over low heat, stirring constantly, until melted. Increase the heat to higher, add the blueberries to the pan, cover, and simmer for a few minutes until soft. Remove the pan from the heat. Mix 1 teaspoon of flour with 2 tablespoons of water and mix with the blueberries. Heat again over low heat until the sauce thickens and becomes clear. Let cool. About 1 hour before serving, remove the cheesecake from the pan and spread the sauce over the cake.