Directions

Oreo Crust

1. Pour the melted butter into the Oreo baking crumbs. Mix well.
2. Press the crumbs mixture into the bottom of a 6-inch springform pan. Make sure it is firmly packed.
3. Refrigerate while you prepare the rest of the cheesecake.

Blueberry Jam

4. Leave the frozen blueberries at room temperature for 15-30 minutes.
5. Mix the blueberries and sugar into a large saucepan. Leave it for 30 minutes.
6. After 30 minutes, bring it to high heat and stir constantly. Meanwhile, use a spatula to crush the blueberries.
7. When it starts to thicken, turn to low heat and continue to stir.
8. Cook for another 2-5 minutes or until thicken.
9. Ladle the hot blueberry jam to a sterilized jar to chill.

Cream Cheese Mixture

10. Whisk the cream cheese. Add 30 g sugar when it starts to get creamy. Continue to whisk until smooth and creamy.
11. Combine gelatin powder and hot sugar. Mix well. If it gets lumpy, you can put the bowl in a boiling water bath, which allows the gelatin powder fully dissolves in the water.
12. Immediately adds into the cream cheese mixture. Whisk until combine.
13. Combine whipping cream and 30 g sugar. Whisk until soft peak is formed.
14. Put 1/2 whipping cream into the cream cheese mixture. Mix and fold in gently. Add the remaining whipping cream in. Mix gently.
15. Separate the cream cheese mixture into three equal portions.
16. Add 40-50 g blueberry jam into one bowl. Add 20g blueberry jam into another bowl. The remaining bowl is the original flavour.
17. Bring out the crust from the fridge and add the darkest mixture to 1/3 of the cake mould. Freeze it for 25 minutes. Then, add the second layer and freeze it for 25 minutes. Lastly, add the original flavour/final layer.
18. Leave it in the fridge overnight.