How to make
Combine the blueberries with the melted butter, stir well and lay out the mixture along the bottom of a form. Move the layer to the fridge to harden.
Soak the gelatin in 3-4 tbsp cool water and then melt it in a water bath. Leave it aside to cool.
Beat the cream cheese, add the vanilla, sour cream, sugar and gelatin and stir until you get a smooth, fluffy cream. Pour it over the layer and leave it in the fridge overnight.
The next morning, smear the cheesecake on all sides with the blueberry jam.
