Instructions

1. Put the biscuits in a small food processor, whiz until you get fine crumbs. Add the melted butter, honey and cinnamon, then combine. Using a spoon, press the mixture into a spring-form cake tin (or silicon mould).
2. Mix the Mascarpone with the lemon juice& zest and vanilla essence. Taste, and add some honey or powdered sugar if you like it sweeter. Pour the mixture over the crust-base and refrigerate for a minimum of 4 hours.
3. Meanwhile, put blueberries, sugar, lemon juice and water in a saucepan. Gently stir the mixture over low-medium heat for 5-10 minutes until the blueberries have softened. Add the cornflour mixture to the blueberries, gently stir until the sauce has thickened.Turn off the heat and let it cool - the sauce will continue to thicken.
4. Take the cheesecake out of the fridge. Using a spatula, trace around the inside of the tin and gently release the springform.
5. Move the cake to a serving plate, then spread the topping over it and serve.