[jester]

65 gm. (2 ½ oz.) unsalted butter, melted
150 gm. (5 oz.) digestive biscuits, crushed
225 gm. (8oz) full fat soft cheese
2.5 ml. (1/2 tsp.) vanilla flavoring

60 ml. (4tbsp.) icing sugar, sifted
300 ml. (10 fl. oz) double cream
400 gm. (14 oz) can blueberry pie filling

• Stir the melted butter into the crushed biscuits and mix well, then press into the base and sides of a 22 cm. (8 ½-in) fluted flan dish. Refrigerate for 30 minutes.
• Put the cheese into a bowl and beat until soft and creamy, then beat in the vanilla flavoring and icing sugar.
• Whip the cream until it holds its shape, then fold into the cheese mixture until evenly blended.
• Spoon the mixture into the biscuit base and level the surface. Refrigerate for 30 minutes.
• Spoon the pie filling over the top of the cheesecake. Refrigerate for 2-3 hours to set.