This cake tastes heavenly and doesn\'t even need to go in the oven: Get to know our blueberry sour cream cheesecake here.

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Preheat oven to 180°C (160°C fan) mark 4. Spoon 200g of the Biscoff into a 1.1-1.5 litre ovenproof dish and spread evenly over the base of the dish. Set aside. In a large bowl, using a handheld ...