Process the biscuits and the butter until you form a damp sandy mixture. Press into a 9inch round sping form pan which you have lined with greaseproof paper on the base and a light coating of butter on the sides. Chill until needed.

Clean out the food processor then process all the filling ingredients until smooth.

Preheat oven to 160°C.

Pour the filling over the biscuit base and bake for 50-55 minutes until there is just a little wibble wobble in the centre. Turn off the oven and leave in there with the door open a few inches for an hour. Cool on a rack thereafter until it reaches room temperature (this gradual reduction in heat ensures the cake is cooked in the centre and reduces the chances of it cracking by a sudden change in temperature).

Make the topping. I use frozen blueberries straight from the freezer as I always have some on hand.

Place the berries and syrup in a saucepan and cook for 5 minutes until some of the berries pop and release their purple juices. At which point, pour in the cornflour slurry and whisk it into the juices then stir through the berries. It should thicken almost immediately. Take off the heat and cool for 10-15 minutes before pouring onto the cooled cheesecake.

Keep the cheesecake in it’s tin and cover the surface with cling film then chill overnight before unmoulding and serving. Cheesecake freezes well double wrapped in clingfilm in it’s tin whole or in slices which I prefer wrapping in thick tin foil as it is a little more sturdy. Freeze for upto 3 months and thaw in the fridge over night before serving.