Cheesecake with blueberry sauce

Ingredients:

For the base:

• 200 g shortbread cookies
• 100 g butter
• 1/4 teaspoon ground ginger

For the filling:

• 500 g soft cream cheese
• 1 glass of 35% cream
• 3 eggs
• 150 g of sugar
• 400 g blueberries
• 2-3 tablespoons of honey
• 1 tablespoon of starch

Preparation:

1. Crumble the cookies and grind them with softened butter and ginger until smooth. Place them in a round pan, making shallow edges, and press them firmly against the bottom and sides of the pan. Refrigerate for 20 minutes.
2. Beat the cheese and sugar until smooth. While whisking, add the eggs one at a time, then add the sour cream. Spread the cream over the base and bake in the oven at 160°C (325°F) for 45-50 minutes. Cool the base and refrigerate for 5-7 hours.
3. Puree half the blueberries through a sieve, add 1/4 cup water and honey, reduce heat to low, and simmer for 10 minutes. Add the remaining berries and simmer for 3-4 minutes. Stir in the cornstarch dissolved in 2 tablespoons of cold water and simmer until the sauce thickens. Cool.
4. Pour the resulting sauce over the cooled cheesecake, cut into portions and serve.