Summary

Ingredients

• 200 g biscuit (s) (Oreos, shortbread biscuits, cookies, etc.)
• 100 g butter, melted
• 400 g chocolate, white
• 250 g mascarpone
• 200 g sour cream
• 200 g cream cheese (full fat)
• 200 g blueberries, up to 250

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Instructions

1. Put the biscuits in a freezer bag and chop them up with a rolling pin, alternatively use a mixer to make them a little finer.
2. Now mix the biscuit pieces with the melted butter in a bowl and distribute them in a 24 cm springform pan lined with baking paper and press down well. The bottom then has to be in the refrigerator for about half an hour so that it hardens.
3. In the meantime, the chocolate is melted over a hot water bath and should then cool for about 20 minutes for further processing.
4. Put the mascarpone, sour cream and cream cheese in a mixing bowl and stir for several minutes until creamy. Add the chocolate and stir in well.
5. Now add 200 g blueberries and carefully fold in with a spatula.
6. Put the cheese cream on the biscuit base and let the cheesecake set in the refrigerator for 3 hours. Optionally, garnish the cake with more blueberries afterwards.