Blueberry Cheesecake

Pulse the cookies into fine crumbs, add the melted butter, and mix until uniform.

Press the mixture into the pan to form the bottom and sides.

Chill in the freezer for 30 minutes.

In a saucepan, combine the blueberry puree, sugar, and lemon juice, and bring to a boil.

Dissolve the starch in water, then pour it in a thin stream into the boiling puree while stirring constantly.

Simmer over medium heat for about 3 minutes until thickened.

Remove from heat and let cool to room temperature.

In a bowl, combine the cream cheese, sugar, and vanilla extract. Mix with a mixer on low speed or by hand with a whisk.

Add the egg and mix until smooth (about 1 minute).

Fold in the cooled blueberry compote and heavy cream, gently combining the mixture.

Pour the filling into the prepared crust.

Bake at 110°C (230°F) for 1 hour and 10 minutes.

Let the cheesecake cool completely, then refrigerate for 8 hours to set.

Heat the heavy cream to 80°C, then add the white chocolate.

Cover with plastic wrap pressed directly onto the surface and refrigerate for 6 hours to set.

After chilling, whip with a mixer until stiff peaks form.