Airfryer blueberry mini-cheesecakes with candy cookie crust

• Blauwe Bessen 150 g
• Zure room 40 g
• AH Zuivelspread naturel 200 g
• Van Gilse Fijne kristalsuiker 75 g
• restaurant Maïzena 5 g
• restaurant Madagascan Vanilla Natural Extract 2.5 g
• AH Verse scharreleieren M 50 g
• restaurant Ongezouten Roomboter 40 g
• Kandijkoek 100 g
• restaurant AH Excellent Eetbare bloemen 1 g

1. Thaw the blueberries. 2. Blend 20 g of blueberries with sour cream using an immersion blender. Use a hand mixer to beat the cream cheese and sugar for 3 minutes. 3. Mix in the blueberry cream, cornstarch, and vanilla extract for 2 minutes. Add the egg and blend for another 2 minutes until smooth. 4. Place the silicone mold into the airfryer basket, pour the batter into the molds, and bake for about 20 minutes at 150 °C. 5. Turn off the airfryer, leave the basket slightly ajar, and let the cheesecakes cool for 30 minutes. 6. Refrigerate the cheesecakes in their molds for 1 hour to set. 7. Melt the butter in a saucepan over medium heat. Pulse the candy cookies in a food processor for 1-2 minutes and combine with the butter. 8. Spread the cookie crumbs onto serving plates. 9. Combine the remaining berries and sugar in a saucepan. Heat for 2 minutes until the sugar has dissolved. 10. Carefully remove the cheesecakes from the molds, place them on the cookie crumbs, drizzle with the sauce, and sprinkle with the flower mix.