Blueberry cheesecake with sprinkles

My husband's birthday last weekend. Unfortunately, his birthday was exactly THE Champions League final, so that a birthday party would not really made sense. Instead, we watched friends football (BVB fans) quite comfortably.
Of course, the man should still get a birthday cake and a birthday breakfast, and for both, he wanted "something with blueberries."

So for the birthday breakfast, there were freshly baked Blueberry Cream Scones with Clotted Cream:  Blueberry scones

For the afternoon, the idea of ​​a blueberry cheesecake was buzzing in my head. My sweetheart loves to eat cheesecake, but he's not a fan of shortcrust pastry, so I had to make a typical cheesecake cake. And because he likes sprinkles too, I had to add a few delicious butter crumbles on top.
I found a basic framework for my idea at and then changed it to our taste: Blueberry Lemon Cheesecake Bars

Recipe for Creamy Cheesecake with Fresh Blueberries and Crunchy Sprinkles

Blueberry Cheesecake with Sprinkles

for 9 pieces

For the Soil:
100 g whole grain biscuits (I took hobbits)
30 g sugar
50 g butter, melted

For the filling:
400 g double cream cheese, room temperature
2 eggs
1 organic lemon, grated peel and squeezed juice thereof
100 g sugar
250 g fresh blueberries, selected and washed

For the crumble:
150 g flour
75 g Sugar
100 g of cold butter in small pieces

Preheat the oven to 160 ° C top and bottom heat.
Cover a square shape with a side length of about 20 cm completely with baking paper.
For the bottom, crumble the biscuits in a multicooker or with the help of a rolling pin in a freezer bag.
Add sugar and butter and mix or knead everything into a crumbly "dough".
Add this mixture to the baking dish and with the Form hands into a uniform cake base. The whole bottom of the mold should be evenly covered.
Slide the mold into the preheated oven (bottom third) and prebake the cookie bottom for 10 minutes. Allow to cool for 10-15 minutes on a wire rack.
In the meantime, prepare the cheesecake filling and the crumble:
For the filling, the cream cheese, the two eggs, lemon zest and juice and the sugar in a sufficient Add large mixing bowl and mix by hand with the help of a large whisk to a smooth cream. For the crumble flour and sugar mix and then knead the cold pieces of butter with the dough hooks of the hand mixer or the hands under the mixture until the dough beautiful crumbly is.
Pour the cheesecake stuffing on the pre-baked ground and smooth it out.