Eggless Blueberry and White Chocolate Baked Cheesecake

For the Base:

1. Prepare the Base Mixture:
   • Combine the crushed digestive biscuits with the melted butter in a bowl. Mix thoroughly until well combined.
2. Press into the Tin:
   • Firmly press the mixture into the base of a greased 10-inch springform tin to form an even layer.

For the Filling:

3. Mix the Filling:
   • In a separate bowl, beat together all of the filling ingredients (excluding the blueberries) until thickened. Be careful not to overmix to ensure a smooth texture.
4. Layer the Blueberries:
   • Pour half of the cheese mixture over the crust in the springform tin. Scatter the blueberries evenly on top, then pour the remaining cheese mixture over the blueberries. This technique helps protect the blueberries from burning and prevents them from sinking to the bottom during baking.
5. Bake:
   • Bake in a preheated oven at 180°C (350°F) for 1 hour, or until set. (Note: If using a fan oven, check for doneness a little earlier as it may cook faster.)
6. Cool and Refrigerate:
   • Allow the cheesecake to cool at room temperature, then refrigerate for at least 8 hours to firm up.
7. Serve:
   • Cut into generous wedges and serve chilled. Enjoy your delicious cheesecake!