Heat oven to 320(160C). Line a rectangular loaf pan with parchment paper. The tin I used for this recipe was 5½” x 9½”.

In a food processor process the gingersnap cookies until they resemble a breadcrumb like consistency. This should take at least 2 or 3 minutes but could be longer depending on your food processor. Tip the mixture into a bowl and add the melted butter and mix until well combined.

Tip the cookie crumb and butter mixture into the lined loaf pan and spread and press down evenly to create the cheesecake base. You can use the back of a spoon or your hands to do this. Place in the refrigerator for at least 30 minutes.

To create the filling simply add the cream cheese, sour cream, blueberries, sugar and eggs to the bowl of a food processor and process until combined. The mixture should be nice and silky.

When the base has been chilled pour the mixture into the loaf pan. Allow the mixture to settle evenly in the pan then place in the oven for 30 minutes or until just set in the middle. Remove from oven and cool on bench top for 1 hour before transferring to refrigerator to cool overnight.