Instructions
1 Preheat oven to 160°C. Line a 20cm round springform pan with baking paper.
2 Place blueberries, juice and 1 tablespoon maple syrup in a small saucepan and bring to a simmer over medium heat. Cook, stirring occasionally, for 5 minutes or until berries soften.
3 Meanwhile, place cornflour and 1 tablespoon water in a small bowl, mixing to combine. Add to blueberry mixture, stirring to combine. Return to a simmer and cook, stirring, for 1 minute or until sauce thickens. Remove pan from heat and allow sauce to cool.
4 Add biscuits to a food processor and process until finely chopped. Add melted spread and process until combined. Press biscuit mixture evenly over base of prepared pan. Refrigerate until required.
5 Wipe processor clean. Add ricotta, cream cheese, remaining syrup, zest and vanilla. Process until smooth and combined. Add eggs and process until combined. Pour mixture into prepared pan. Smooth down top. Swirl a few tablespoons blueberry sauce into cheesecake.
6 Bake for 45 minutes or until centre is almost set. Turn off oven, open oven door and leave in oven for 2 hours or until cool. Drizzle cheesecake with a little blueberry sauce then refrigerate for 4 hours or until set. Slice and serve with remaining sauce.
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