Homemade baked blueberry cheesecake

This is the second time I made cheesecake, the first was French cheesecake.  For this blueberry cheesecake, I read and re-searched quite a bit of cheesecakes recipes and came up with the right amounts and ingredients that I would like to add to my own. It is going to be very homemade, simple one.
They all liked it thank goodness.  When everyone got home early evening today, suddenly...half the cheesecake was gone, and guess what...? they were too full for dinner :)

I need a proper knife to slice it...:) never mind, it was still very yummy

I wrapped the other half of the cheesecake with cling wrap and another layer of aluminiam foil insecured in a ziplock bag. It can be kept in the freezer for good 6 months.  But, I bet it will be gone by the end of this month..


Steps:

Process biscuits using food processor

Biscuits spread and pressed evenly on the pan using a cup.
Let it set for at least 20 minutes in the fridge for later use.

Next, pour everything into the food processor and "Pulse".
When the mixture becomes smooth and creamy, it's done.

Ingredients:

250g plain chocolate biscuits
80g butter (melted)
200g blueberries
450g cream cheese
150g castor sugar
1 teaspoon vanilla extract
2 tablespoons lemon juice
4 eggs ( lightly beaten)
1 and 1/2 tablespoons cornflour with 1 and 1/2 tablespoons water mixed

You can have more blueberries for toppings if you like..

Method:
1.  Pre-heat oven to 150C, grease pan, lay parchment paper on the base of a 24cm ( 9 and 1/2 inch) springform pan.
2.  Pulse biscuits in the food processor until quite fine or, you may place biscuits into a plastic bag and bash it with a rolling pin.  Mix well with melted butter, spread on the pan.  Use a cup and press evenly.  Refrigerate at least 20 minutes for later use.
3.  Pour cream cheese, sugar, vanilla extract, lemon juice, eggs, cornflour mixture into the food processor. Pulse until everything comes smooth and creamy.  Remove from the food processor, add blueberries  in the mixture and pour everything onto the prepared pan. Run the back of a spoon on the surface top to rub off the bubbles. Bake for 60 minutes or until it turns pale golden,  it should feel a bit jiggly when gently shake the pan.
4. Open the oven door very little and leave the cheescake inside for an hour.  Let it cool completely on wire rack and keep in fridge overnight.
5.  Run a knife around the edges to loosen it and slowly release the springform ring and transfer to a plate. Serve with more blueberries for toppings if you like.
6. Enjoy!