A classic creamy cheesecake topped with a beautiful blueberry compote!
Preheat the oven to 150C and grease and line a springform tin with baking paper. Pop the biscuits into a freezer bag and using a rolling pin, crush the biscuits to form crumbs. Pour the crumbs into a mixing bowl a long with the melted butter, mix until combined and press into the bottom of the prepared tin. Bake for 15 minutes then leave to cool.
Beat the soft cheese, icing sugar, yoghurt and a pinch of salt together. In a separate bowl, whisk the whipping cream and vanilla to soft peaks, then gently fold the cream into the soft cheese mixture. Pour onto the biscuit base and pop in the fridge over night to set.
Heat half of the blueberries in a pan with the maple syrup, fruit powder and cinnamon stick. Simmer and gently cook for 3 - 4 minutes until the berries burst. Remove from the heat, add the remaining blueberries and leave to cool. When ready to serve remove the cinnamon stick and spoon over the cheesecake.