Preferably make this cake a day in advance.

1. Cover a springform pan with baking paper.
2. Put the oatmeal flour and 1 syrup waffle together with a few tablespoons of water in the blender and mix it into a cohesive dough. Add some water if it is too dry.
3. Spread and press the dough into the bottom of the springform pan.
4. Place the gelatine sheets in a bowl of water for at least 5 minutes.
5. Heat the milk in a saucepan (do not let it boil) and add the gelatine while stirring until it is absorbed.
6. Cut open the vanilla stick and remove the vanilla with a knife.
7. Whisk the cottage cheese in a food processor or hand mixer with the cane sugar and the vanilla.
8. Stir the milk and gelatine through the quark.
9. Pour this mixture into the springform pan.
10. Cover the mixture and leave it to rise in the fridge (at least 6 hours).
11. Cut the syrup waffles into thin strips.
12. Garnish the cheesecake with the blueberries and the syrup waffle strips.

Enjoy!