Blueberry-Peanut Cheesecake

This recipe came from a book called 500 Desserts by Ann Kay with the slight change of having peanuts rather then walnuts.

What you will need:

350g of blueberries
1 tbsp of honey or agave nectar
6 tbsp of sugar
1 tsp lemon juice
1 tbsp lemon juice
3/4 cup of cream cheese
1 egg
1 tsp of liqueur (optional)

For the base:
1 2/3 cups of peanuts
2/3 cup flour
pinch of salt
4 tbsp butter
5 tbsp brown sugar
1 egg yolk (I used the whole egg)

Starting with the base:

1. Ground peanuts (I used a potato smasher, works just fine, could also put them in a zip lock and roll over them with a can of a soup until satisfied.)
2. Mix ground peanuts, flour and salt in a large bowl.
3. In another bowl cream butter and sugar. Beat in egg yolk (I just put the whole egg in, didn't hurt!).
4. Fold creamed bowl slowly into peanut-mixture until well combined.
5. Press crumble into a greased 9 inch pie dish, covering completely and evenly.
6. Cover and chill for 30 minutes minimum.
7. Bake crust for 15 minutes on 350 degrees Fahrenheit, let cool before adding filling.

The topping:

1. In a heavy frying pan combine blueberry, honey or agave nectar, 1 tbsp of sugar, lemon juice.
2. Cook for 5-7 minutes over low heat, stirring often. Berries should give off some liquid but retain their shape (I used frozen berries thus they gave off a lot of liquid, no worries).
3. In a new bowl beat cream cheese and  5 tbsp of sugar until fluffy.
4. Add an egg, 1 tbsp of lemon juice, the liqueur (if you choose) and the cream. Beat until blended.
5. Pour mixture into crust.
6. Bake for 25 minutes.
7. Cool on a wire rack.
8. Cover and chill for at least an hour
9. Spread blueberry mixture over the top.

Enjoy!