Start by preheating your oven to 160°C/320°F (or 140°C if you have a fan-assisted oven). Ensure the shelf is in the middle of the oven for even baking.

Grab a 20cm (8-inch) springform cake tin. Flip the base upside down and lightly butter it. Now, place a square piece of parchment paper on top and clip the base back into the pan. The extra paper will stick out, making it easier to remove later.

Butter the sides of the pan and line them with parchment paper as well. This will help prevent sticking.

Take your biscuits and break them into rough pieces before tossing them into a food processor. Blitz until you achieve fine crumbs, then add the melted butter. Pulse it briefly until the mixture resembles wet sand. Pour the crumb mixture into your prepared cake tin. Use a spatula to press it evenly across the base and up the sides. A measuring cup works wonders here for compressing the crumbs against the walls.

Using a stand mixer or hand mixer, beat the softened cream cheese for about 20 seconds or until smooth—don’t overdo it, as we’re avoiding air bubbles. Add the flour and continue beating for another 5 seconds. Next, add in the vanilla extract, sour cream, sugar, lemon zest, and mix until just combined.

One by one, add the eggs and beat just for about 5 seconds after each addition. After the last egg, mix until the batter is smooth, which doesn’t take long, so don’t overwork it. Finally, gently fold in the blueberries with a rubber spatula.

Pour the cheesecake filling onto the crust in the springform pan. Bake for 70 minutes. You want the surface to be lightly golden and flat without any cracks. When you gently jiggle the pan, it should have a slight wobble in the center.

Once baked, let the cake cool in the oven for around 2 hours with the door ajar. This gradual cooling helps to prevent cracks. After that, refrigerate it for a minimum of 4 hours—or even better, overnight—still in the pan. The cheesecake will settle, and the surface will flatten.

To remove the cheesecake, carefully take off the sides of the springform pan. Use the overhanging parchment paper to slide the cheesecake off the base. Remove the paper and set the cheesecake aside.

In a saucepan, combine 1 cup of blueberries, vanilla, sugar, and lemon juice. Stir and bring it to a simmer over medium heat, allowing it to bubble for about 7 minutes until the blueberries have broken down. Mix the cornflour with 2 tablespoons of water, add it to the pan, and watch the sauce thicken quickly.

Stir in the remaining blueberries and remove from heat. The sauce will continue to thicken as it cools. Once cooled, spoon it generously over the cheesecake and chill for another 2 hours.

Now slice that gorgeous cheesecake, serve it up, and prepare yourself for some delighted faces.