Ingredients:
10 pieces plain digestive biscuits, crushed
125 g butter, melted
3 (250 g) packages Philadelphia Cream Cheese, softened
1 cup caster sugar
3 eggs
1/2 cup sour cream
2 teaspoons vanilla essence
3 -5 drops almond essence
1 (8 ounce) cans blueberry pie filling
Directions:
Combined biscuit and melted butter and pressed on removable based of 9″ cake pan.
keep in freezer while preparing filling cream cream cheese and sugar for 15 minutes or until creamy add vanilla and almond essence add egg one at a time.
Mix until combined Finally, add sourcream into cake mixture and mix well Pour cake mixture on biscuit based and baked for 1 hour 180C Cool completely before top with blueberry pie filling.
Servings: 8
Time preparation: 20 min.
Time total: 80 min.