Make the cookie base

• Melt the butter over low heat in a saucepan.
• Crush the Maria biscuits in a food processor, add the melted butter and mix until smooth.
• Line a springform pan with parchment paper, spread the cookie dough evenly over the bottom and press it firmly with the back of a spoon.
• Place briefly in the refrigerator.

Cook the blueberries

• Put the blueberries with the sugar in a frying pan over medium-high heat and bring to a boil, stirring regularly.
• Pour the mixture through a sieve set over a bowl and press with a spatula so the pulp stays behind.
• Pour the blueberry syrup into a piping bag and set aside.

Mix the cheesecake batter

• Put the mascarpone with the cream cheese, sugar and vanilla sugar in a deep bowl and mix until combined.
• Add the cornstarch and mix until smooth.
• Switch to a spatula and gently fold in the eggs one by one.

Create the blueberry swirl layers

• Pour half of the cheesecake batter into a separate bowl, add the blueberry syrup and fold together.
• Transfer the blueberry batter to a piping bag.
• Spread the remaining plain batter evenly over the cookie base, pipe a layer of blueberry batter on top and cover with the blueberry cheesecake batter, spreading evenly.

Bake the cheesecake

• Bake in a preheated oven at 125 °C until the edges are firm and the center is still jiggly.
• Turn off the oven and leave the cheesecake inside to prevent it from collapsing or cracking.

Make the white chocolate ganache

• Heat the heavy cream almost to a boil, add the white chocolate pieces and let sit.
• Mix until smooth, then spread the ganache evenly over the cooled cheesecake.
• Immediately pipe some blueberry syrup on top and draw a decorative pattern with a toothpick.

Chill and garnish

• Cover the cheesecake and refrigerate to set, preferably overnight.
• Garnish as desired before serving.