Preparation

1. Preheat oven to 160°C.
2. Grease and then line the base and of a 23cm springform pan with non-stick baking paper.
3. Finely crush the biscuits by pressing TURBO 5-10 times (or until the biscuits resemble fine crumbs).
4. Add the melted butter and mix on reverse speed 3 for 20 seconds (or until well combined).
5. Spoon the biscuit crumbs onto the base of the prepared tin.
6. Use a glass to press the mixture town evenly (you will also need to use a spoon to press the edges down firmly). Press the mixture firmly up the sides of the pan (leaving a small 1cm gap near the top).
7. Chill in the fridge for 30 minutes.
8. Set the machine 25 minutes, at 37ºC on speed 3. (Note: it will definitely NOT take 25 minutes but by setting it for this long will keep it at the right temperature while you add in the other Ingredients.)
9. With the blades turning, place the cream cheese into the bowl and mix until well combined.
10. Slowly add in the caster sugar, followed by the flour and eggs and mix until just combined.
11. Place the butterfly attachment into the bowl (with the cream cheese mixture in it).
12. Turn onto Speed 3 and slowly add in the grated lemon rind, lemon juice, vanilla extract and sour cream.
13. Scrape down the sides of the bowl and mix until completely smooth (don’t over mix).
14. Gently pour the cream cheese mixture into the base of the tin.
15. Place the tin onto a baking tray and bake for 45 minutes or until just set in the center.
16. Do not open the oven during the cooking time or the cheesecake will crack and sink.
17. Turn the oven off and leave the cheesecake in the oven, with the door slightly ajar, for 2 hours.
18. Place the cheesecake onto the bench until completely cooled before placing into the fridge (still in the baking tin).
19. After a minimum of 4 hours in the fridge (preferably overnight), carefully remove the cheesecake from the baking tin and take off the baking paper.
20. Top with fresh blueberries and icing sugar to serve.