Rei's Blueberries Cheesecake

Ingredients:

For the cheesecake:

100g Cream Cheese, softened to room temperature
100g Yogurt
60g Fine Sugar
1 Tbsp + 1/2 Tsp Gelatin
3 Tbsp Boiling Water
*make sure the gelatin is melted and kept warm
200g Blueberry Puree
200ml Non Dairy Whip Cream, whipped to mousse state and chilled

For the crust:

120g Digestive Biscuits, crushed finely
40g Softened butter

For the topping:

4 Tbsp Blueberry Pie Filling
1 - 1/2 Tbsp Lemon Juice

1. Prepare a 7 inch loose base round tin. Mix the crushed biscuits and butter in a bowl. Transfer to the cake tin, using a small spoon to press the base evenly. Chill in the fridge for later use.

2. In a mixing bowl, using a electric whisk, whisk cream cheese, yogurt and sugar till mixture is creamy and no lumps. Pour in the gelatin mixture, using a hand whisk to incorporate well. Add in blueberry puree and whipped cream, stir well.

3. Pour into the prepared cake tin, using a spatula to level the surface. Leave to chill for at least 3 hours. Remove from tin.

4. Choose your desired piping tip and pipe the whipped cream along the edges of the cake. Spoon and spread the blueberries pie filling on top of the cake. Decorate as desired.