Prepare the Base:

• Start by crushing the Marie biscuits into fine crumbs using a food processor or by popping them into a ziplock bag and rolling over them with a rolling pin.
• Combine the crumbs with melted butter until it begins to look like wet sand.
• Pat the mixture down firmly into the base of a small springform pan or the individual molds to make a flat surface. Put it in the fridge to harden up while you are making the filling.

Make the Creamy Filling:

• Cream the cream cheese with the powdered sugar in a bowl to make a smooth and well-combined bulk. Adjust the sweetness to your taste.
• In another bowl, beat the cream until it is softly whipped.
• Slowly mix the whipped cream into the cream cheese mixture until it is thoroughly incorporated.
• Pour 1 sachet of Hotto Purto into the mixture and stir until it turns the filling a splendid purple and the mixture is mixed well. The Hotto Purto gives not only this vibrant color but also the sweetness and nuttiness from the multigrains are casual.

Assemble the Cheesecake:

• Remove the biscuit base from the refrigerator and spread the purple sweet potato filling over it, making the surface of the mixture even with a spatula.
• Knock the pan just enough to get rid of any trapped air bubbles, then put a tight lid on the pan and store in the refrigerator for at least 2 hours to let it set.

Add the Topping:

• When the cheesecake is fully set, generously spread the blueberry jam on top. The rich, deep purple color of the jam adds to the beauty of the purple filling, which forms a perfectly obvious contrast.
• To add an extra touch of refinement, you can decorate it with a small bunch of fresh thyme or rosemary.

Serve and Enjoy:

• Be sure to slice and eat it cold for the best taste. It’s the delicious mix of the crunchy biscuit base, the sweet-tart blueberry jam, and the creamy texture that gives you a bite of paradise.