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Blend ingredients in a blender until smooth.
Pour into a parchment lined 6” round baking dish.
Bake at 325F for 45-55 minutes. The edges should feel set but the centre should still have a bit of jiggle when you move the dish.
Cool in the fridge for a minimum of 8 hours. Overnight is best.
While the cake is cooling, make the blueberry jam topping. Add 1 ½ cups of Driscoll’s blueberries and 1 tbsp of honey to a small pot on medium heat. Simmer for 10-12 minutes until the mixture reaches a jammy consistency then cool in the fridge.
To serve, spread the jam over the cheesecake and top with fresh blueberries. Enjoy!