Bash the biscuits in a resealable bag with a rolling pin, or any other blunt instrument, until you have fine crumbs.

Melt the butter in a small saucepan then add the biscuit crumbs and mix to combine.

Cover the base of the springform tin with greaseproof paper. Tip the butter and biscuit mix into the base of the tin and press down with the back of a spoon. Cover and place in the fridge to chill while you prepare the rest of the ingredients.

Place the chocolate in a heatproof bowl then set it over a small saucepan of barely simmering water, making sure the base of the bowl does not touch the water. Gently melt the chocolate, stirring occasionally.

Beat the cream cheese and mascarpone together in a large bowl with a wooden spoon. Add in the cream and mix until well combined.

Stir through the white chocolate and lastly fold in the blueberries.

Spread the mixture evenly over the top of the biscuit base, then cover and place in the fridge to chill and set for at least 2-3 hours.

Remove the cheesecake from the tin and top with some extra blueberries. Serve in generous slices.