Blueberry cheesecake

Invert base of a 24cm springform pan (base measuring 22cm). Grease and line base with baking paper.

Process biscuits in a food processor until finely crushed. With motor operating, add butter, processing until combined. Press evenly over base and side of pan. Refrigerate while making filling.

For filling, sprinkle gelatine over water in a small heatproof jug. Sit jug in a saucepan of simmering water. Stir until gelatine dissolves. Cool slightly. 

Beat cream cheese, sugar and rind in a large bowl of an electric mixer until light and fluffy. On a low speed, beat in cooled gelatine mixture until smooth. Fold in sour cream, whipped cream and juice until just combined. Spoon into pan. Smooth over top. Refrigerate while preparing topping. 

For topping, combine all ingredients in a saucepan. Stir over a medium heat until sugar is dissolved. Bring to boil. Gently boil, stirring, for about 3 minutes, or until slightly thickened. Cool to room temperature. 

Spread topping over cheesecake. Refrigerate overnight, or until set.

Serve with double cream and extra blueberries if desired.