Baked Blueberry Cheesecake

Ingredients
Biscuit crumb base
150gm Marie biscuits, crushed finely
100gm Melted margarine

Cheese filling
250gm Cream cheese
50gm Margarine
70gm Castor sugar
140gm Plain yogurt
2tbsp Lemon juice
2tbsp Plain flour, sifted

Decoration
3tbsp Blueberry pie filling

Method
- Line a 8" cake tin with foil.
- Combine biscuit crumbs and melted margarine, mix well and press onto base of baking tin, chill in fridge till hardened.
Using electric mixer beat cream cheese, margarine and sugar till smooth, add in yogurt and lemon juice, continue beating till well combined.Lastly add in sifted flour.
- Pour cheese mixture over crumb base, then spoon the blueberry filling around.
Use a toothpick draw to get marble effect.
- Bake cheesecake in a water bath for 45 minutes or until set and golden brown at 170 degrees C (325 degrees F). Turn off oven and leave cake in the oven for 50 minutes. Then chill in the fridge overnight before serving.