Blueberry & Lemon Curd Cheesecake

Place maple syrup and blueberries in a medium saucepan over high heat. Bring to the boil. Boil for 4 minutes or until sauce has thickened and is syrupy. Transfer to a small bowl and refrigerate for 1 hour.

Place biscuits in a food processor and pulse until mixture resembles fine breadcrumbs. Add cinnamon and butter, then process until combined. Transfer to a greased 23cm round springform pan and press firmly over base and 4cm up side. Refrigerate until required.

Place 1/4 cup boiling water in a small bowl. Sprinkle over gelatine and stir until dissolved.

Place cream cheese, cream and icing sugar in a clean food processor and process until smooth. Reserve 1 tbs lemon curd, then add remainder to cream cheese mixture and process until combined. Add gelatine mixture and process until combined.

Spoon cream cheese mixture into crumb shell, then smooth surface. Dot with reserved lemon curd and 1 tbs blueberry mixture. Using a skewer, swirl to create a marbled effect. Chill overnight or until set. Serve with remaining blueberry syrup.