I have recently discovered a great use for leftover gluten free cookies make with London Blend.  Usually, I stick them in the freezer until I'm ready to serve them again.  But what about when I want to clear space in my freezer? Bingo! Use your leftover London Blend cookies as a crust for cakes and pies!  This time, I had gluten free white chocolate macadamia nut cookies leftover in the freezer.  They paired PERFECTLY with this recipe for gluten free white chocolate blueberry cheesecake!  Using ready made cookies for your crust cuts your baking prep time in half and tastes better than a store bought crust!

Gluten Free White Chocolate Blueberry Cheesecake

Yeilds one 9" Cheesecake


1 cup gluten free cookie crumbs
3 tablespoons white sugar
1/4 cup butter, melted

Blueberry Sauce:
1 (10 oz) package fresh or frozen blueberries
2 tablespoons white sugar
2 teaspoons cornstarch
1/2 cup water

Cheesecake Filling:
2 cups white chocolate chips
1/2 cup half-and-half cream
3 (8 oz) packages cream cheese, softened
1/2 cup white sugar
3 eggs
1 teaspoon vanilla extract

Crust: In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.

Blueberry Sauce: In a saucepan, combine blueberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.

Cheesecake Filling: Preheat oven to 325 degrees F. In a metal bowl over a pan of simmering water, melt the white chocolate chips with half-and-half, stirring occasionally until smooth. In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate.

Assemble: Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons blueberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.

Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining blueberry sauce.