? cup Butter
? cup Yogurt
1 cup Biscuit Crumbs
1 cup Sugar
200 gm Cream Cheese
1 tsp Vanilla Essence
2 tbsp Corn Flour
? cup Blueberries
In a bowl, mix bread crumbs and melted butter. Spread at the bottom of a cake tin. Freeze till it hardens.
Beat the cream cheese in a large bowl. Add sugar and mix well.
Add vanilla essence, egg and corn flour. Mix well.
Add the mixture on top of the frozen biscuit crumbs.
Wrap the bottom of the cake tin with aluminium foil. Bake the cheese cake at 140 degree Celsius for 45-50 minutes.
In a saucepan, add sugar and water. Bring it to boil. Now, add blueberries.
Add corn flour and stir continuously. Cook for a few minutes till it thickens.
When the mixture cools down, spread it over the cheesecake. Freeze for 6 hours.