Vanilla blueberry cheesecake

Combine caster sugar and 1/4 cup water in a medium saucepan. Stir over low heat until sugar dissolves. Bring to boil and cook, without stirring, for 2 minutes, until slightly syrupy. Stir in blueberries. Remove from heat. Strain through a fine sieve. Reserve syrup and blueberries in separate bowls.

Grease and line base and side of a 22cm springform cake pan. Place on a baking tray. Place biscuits in a food processor and process until fine crumbs. Add butter and process until combined. Press biscuit mixture evenly over base of prepared pan. Refrigerate for 30 minutes, until firm.

Combine cream cheese, icing sugar and vanilla in a medium bowl, stirring until smooth. Stir in cream. Fold through half of blueberries, then spoon over biscuit base in prepared pan. Smooth surface and refrigerate for 6 hours or overnight, until firm. To make topping, stir remaining blueberries into strained syrup and refrigerate until required.

Transfer cheesecake to a large serving plate. Spoon blueberry sauce over top of cheesecake and serve.