Temia

1. Melt the butter and pour onto the cracker crumbs and mix well. Press into the bottom of a 9-inch spring form pan. Bake at 325F until the crust is set, about 10-12 minutes. Let cool. 2. In a large bowl beat the cream cheese with the flour, caster sugar, eggs, sour cream and vanilla extractwith an electric mixer until light and fluffy. 3. Pour the mixture into the panand bake for 35-40 minutes until set. Remove from the oven and let cool. 4. Heat half the blueberries in a pan with 2 tbsp of icing sugar and stir gently until juicy. Squash the blueberries with a fork then continue to cook for a few minutes. Add the remaining blueberries , remove from the heat and allow to cool. 5. Pour the blueberries over the cheesecake before serving.