200g digestive biscuits
400g good-quality white chocolate, broken into pieces
250g full-fat soft cheese
250ml double cream
250g blueberries, plus a few extra to serve
Bash the biscuits in a resealable bag with a rolling pin until you have fine crumbs. Melt the butter in a large pan, then add the biscuit crumbs and mix until combined. Tip into the base of a 20cm springform tin and press down with the back of a spoon. Cover and place in the fridge to chill while you prepare the rest of the ingredients.
Put the chocolate in a heatproof bowl and set it over a small pan of barely simmering water, making sure that the base of the bowl does not touch the water. Leave to melt.
Beat the soft cheese, double cream and mascarpone in a large bowl with a wooden spoon until well combined. Stir through the white chocolate and, finally, fold in the blueberries.
Spread the creamy mixture evenly over the top of the biscuit base, then cover and place in the fridge to chill and set for at least 2-3 hrs.
Remove the cheesecake from the tin, top with more blueberries and serve in generous slices.