Process berries in a food processor and press through a sieve (you should have about 1/2 cup puree).
Place the puree & sugar in a saucepan over medium heat, stir until sugar is dissolved, rapidly simmer for 8 minutes or until thick.
Set aside to cool.
To make the base, preheat the oven to 150 degrees. Place the almond meal, flour, sugar and butter into a food processor and pulse until combined.
Line the base of a 20cm spring form tin with non-stick baking paper. Place the base mixture in the tin and press gently with fingers until even and then smooth out with the back of a spoon.
Bake for 15 minutes or until light golden, set aside.
To make the filling, process the cream cheese in a food processor until smooth, add the sour cream, eggs, sugar and vanilla, process until combined & smooth.
Pour cream cheese mixture over the base.
Drizzle the blueberry mixture over and using a butter knife gently swirl the mixture just through the top of the cream cheese mixture.
