Blueberry Cheesecake

Puree the blueberries, pressing through a sieve if desired to remove the skins.

Whisk the starch with water.

Combine the puree with sugar and bring to a boil.

Reduce the heat to low, stir in the starch mixture, and cook, stirring constantly, until thickened.

Remove from heat, stir in the thyme sprigs into the hot sauce, cover with a lid, and let steep until completely cooled.

Place the cream cheese, eggs, heavy cream, sugar, and blueberry sauce into a mixer bowl.

Mix with a whisk or paddle attachment on the lowest speed until completely smooth, avoiding air bubbles.

For the crust, melt the butter in the microwave and pulse the cookies into fine crumbs.

Toss the cookie crumbs with the melted butter until evenly moistened.

Press the mixture firmly into the bottom and up the sides of a springform pan using the flat bottom of a glass.

Pour the filling into the prepared crust.

Bake in a preheated oven at 230–265°F (110–130°C) for about 1.2 hours.