Baked blueberry cheesecake

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  Whizz the biscuits to crumbs in a food processor, then add the butter and whizz again.

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  Press into the base of a lightly buttered square loose-bottomed 22cm tin and chill while you make the filling.

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  Put the berries in a food processor, whizz to a purée, then sieve.

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  Put the purée and 50g of the sugar in a pan.

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  Heat gently until the sugar has dissolved, then boil for 5 minutes until thickened and syrupy.

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  Heat the oven to 140C/fan 120C/gas 1. Put the soft cheese in a bowl and whisk to soften.

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  Add the soured cream, eggs, flour, the rest of the sugar and the vanilla, and whisk until smooth.

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  Pour over the biscuit base. Drizzle the blueberry mixture over and ripple with a knife.

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  Bake for 1 hour then turn off the oven and leave to cool completely in the oven (this should help stop cracks from forming).

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  Chill for at least 3 hours or overnight before cutting.