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BAM Cake converter 
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Ingredients:
- 200g cookies of your choice
- 100g butter
- 200 g BAM cheesecake mix
- 500 ml water
- 500 ml unsweetened whipping cream
- 350 g blueberries
- 1 tablespoon of starch
- 40 ml water
- 2 tablespoons sugar
Instructions:
1
Heat the butter in a small saucepan. Allow the butter to cool slightly, and in the meantime crush the biscuits into as small pieces as possible. You can use a stick blender, crush them with your hands or buy a mixture of crushed biscuits. Add the cooled butter to the biscuits and mix well.
2
Line a cake tin with baking paper and cover with the biscuit and butter mixture. Press the mixture well to give it a firm texture and a flat layer.
3
Combine the BAM cheesecake mix (200 g) with 500 ml of water. In a separate bowl, whisk the unsweetened cream (500 ml) well and gradually add it to the cheesecake and water mixture.
4
Spread the cream evenly over the biscuit base already in the baking tray. Refrigerate for one hour.
5
Put the blueberries in a small saucepan. In a separate pot, mix together the water, edible starch and sugar. Pour the mixture into the saucepan with the blueberries. Bring the blueberries to the boil, stirring constantly, then set aside and allow the topping to cool.
6
Take the cheesecake out of the fridge and pour the cooled topping over it. Place the whole cheesecake in the fridge for at least another hour. If desired, the cheesecake can be garnished with whipped cream and blueberries.
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