Puree Blueberries and sugar into a sauce and cook down. Process Butter and Biscuits for Base. The remaining ingredients are combined in order to make a cheesecake filling, with gelatine added to part of the cream and the remaining cream whipped to stiff peaks that serves as a base for the gelatine cream and cream cheese to be folded into. The cooled blueberry sauce is then dotted on top and a decorative pattern is created with a skewer.
Line a large pan (25cm/10" Square) with baking paper.
Puree, in a blender or small food processor, the 100g blueberries, 2tsp sugar and 2tsp water. Bring puree to a simmer in a small saucepan and reduce until thickened then transfer to a heatproof jug to cool completely in the refrigerator.
Lightly process or crush the digestive biscuits into fine crumbs. Melt the butter and mix through until well combined. Press the buttery crumbs into the base of the pan in an even layer. It helps to use the flat base of a glass to evenly press the crumbs down.
Place the pan in the freezer to set while you prepare the cheesecake topping.
Pour 120ml of the cream into the cleaned (or at least rinsed and dried) small saucepan from earlier and warm over a low heat. Sprinkle over the tsp of gelatine powder and whisk to dissolve. Remove from the heat once dissolved, but keep an eye on it that it doesn't set too much. Give it a stir every
Whip the remaining 300ml cream in a stand mixer until firm peaks form. Don't take it too far or else it will seperate and turn into butter. Scrape the whipped cream into a seperate mixing bowl so we can use the stand mixer again.
Add the 450g cream cheese into the stand mixer with the remaining 130g Castor Sugar and beat until combined.
Add in the cooled gelatine and cream mixture to the cream cheese and mix on a low speed to combine. Fold in the reserved whipped cream to the cream cheese mixture and combine well.
Remove the base from the freezer and top with the cream & cream cheese mixture.
Retrieve the cooled blueberry sauce from the fridge and spoon blobs onto the top of the cream cheese. It should look like it is now polka-dot patterened. Now, take a wooden skewer and drag it through the top 1/2cm of the mixture in a zig-zag pattern to swirl the sauce through the cream cheese mixture. Repeat in different directions until you are happy with the surface marbling.
Refrigerate the cheesecake overnight or until set. To serve, run a sharp knife under hot water and dry with a tea towel before each slice.
If the cheesecake needs firming up or you want to transport it - the slice can be frozen before or after cutting into servings.
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* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.