Blueberry Swirl Cheesecake

This is a rich cheesecake with the slight taste of blueberries. I had some issues baking this one. The picture above is of the cake before it was baked, the one below is when it was baked. I baked it for around 3 hours - far, far over the 50-60min baking time. I'm sure there are better recipes out there for a cheesecake, but I would absolutely make the blueberry syrup again, as I think it's stunning!

Ingredients: Base
2.5 oz shortbread cookies
1/2 cup almond meal
1.5 oz melted butter

Ingredients: Blueberry syrup
7.5 oz fresh or frozen blueberries
1/4 cup sugar

Ingredients: Filling
20 oz cream cheese, at room temp
3/4 cup sour cream
2 eggs
1 cup sugar
1 tsp. vanilla extract

Method: Syrup
1. Process the blueberries in a food processor and press through a sieve (you should end up with 1/2 cup of puree).

2. Place the puree and sugar in a small saucepan over medium heat and stir until the sugar is dissolved. Rapidly simmer for 8 or so min, until it thickens.

3. Set aside to cool.

Method: Base
1. Process the cookies in a food processor until crushed.

2. Add the almond meal, and butter and process until combined.

3. Grease a 9 inch springform pan, and line the base with parchment paper.

4. Press the crumb mixture over the base and place in the fridge.

Method: Filling
1. Preheat the oven to 280F.

2. Process the cream cheese either with a paddle attachment or in a food processor until very smooth, make sure there are no lumps, and make sure that you use a rubber spatula to scrape down the sides and the bottom.

3. Add the sour cream, eggs, sugar and vanilla, and process till smooth.

Method: Assembly
1. Pour the filling over the base.

2. Drizzle the blueberry mixture over the top and swirl lightly with a butter knife.

3. Bake for 1 hour (or until set - not having made many cheesecakes before this was an ambigious remark- which confused me to no end. If it's wiggly - is it set? How solid does it have to be to be set?!)

4. Refridgerate and serve cold.

Taken from the sometimes good, but very pretty Donna Hay Modern Classics Book 2: Cookies, Biscuits + Slices, Small Cakes, Cakes, Desserts, Hot Puddings, Pies + Tarts, p. 86.