Baked blueberry and hazelnut cheesecake

Hazelnut crumb base

• 75 g salted butter, cut into cubes (3 cm), plus extra for greasing
• 200 g hazelnuts, without skin, toasted

Cheesecake

• 300 g sour cream
• 500 g cream cheese, softened
• 2 tbsp monkfruit sweetener or sweetener of choice (see Tips)
• 3 eggs
• 2 tsp natural vanilla extract
• water, for baking

Blueberry compote

• 1 tbsp water
• 1 tsp arrowroot flour
• 250 g fresh blueberries (see Tips)
• 1 - 2 tsp monkfruit sweetener or sweetener of choice, to taste