Preheat your oven to 325 degrees Fahrenheit (160 degrees Celsius). Line the outside of a 10- by 3-inch springform pan with aluminum foil (to prevent leakage). Spray it with non-stick cooking spray and set aside.
In the bowl of a standing mixer fitted with a whisk attachment (or hand whisk) mix together all of the filling ingredients until thoroughly combined.
Pour the mixture into your springpan (or round foil container) and bake for 1 hour and 20 minutes. Bake your cakes on the lower parts of your oven, to prevent browning.
Cool completely at room temperature. Cracks may form – don’t panic, that’s totally normal.
Cover the cake with a good quality caramel, or feel free to make your own. Whip up dairy or parve cream and pipe stars around the outer circle of the cake, using a piping bag fitted with a Wilton 1M nozzle. Decorate with sandwich cookies, OR
Open a can of blueberry pie filling, and liberally cover the top of the cake.
Freezes well (without toppings).
You can find the recipe for this delicious cheesecake on @truffle.by.eliana‘s feed.