Line a baking tray with baking paper and add the blueberries, brown sugar, lime zest and lime juice. Use a spoon to mix and coat the blueberries in the sugar and lime. Bake for 10 minutes on 170C / 340F (190C / 375F for no fan). Take out of the oven and mix using a spoon and bake for a final 4-5 minutes. Once cooked, transfer to a bowl and allow to cool completely to room temperature the mixture will thicken slightly.

Process cookies and butter - Add the cookies to the bowl of a food processor and process until you reach fine crumbs. Add the melted butter and blitz to coat the crumbs.

Form into springform pan - Add the crumbs to an 8-inch springform pan and use the back of a spoon to firmly press into the sides and bottom of the pan. Place in the fridge for 15 minutes.

Combine cream cheese and chocolate - Add the softened cream cheese to a large mixing bowl and use an electric hand mixer to mix until creamy, about 3 minutes. Scrape the bowl down and add the melted white chocolate. Mix until well combined.

Whip mascarpone and cream - To a separate large bowl add the cream, mascarpone, and vanilla extract. Whip to stiff peaks using an electric hand held mixer or stand mixer fitted with a whisk attachment. If you can lift the beaters and the cream can hold it’s shape, it’s done. It should be smooth and not grainy.

Add lime and cream - Zest the lime into the cheesecake mixture and add the lime juice. Mix until well combined. Scrape down the bowl and add the whipped cream. Use a spatula to gently fold through until well combined.

Layer the cheesecake - Add half the cheesecake mixture to the chilled crust. Spread around evenly. Add half the stewed blueberries and spread. Try not to include too much. Add the remaining cheesecake mixture and use a spatula to spread around flat. Chill in the fridge for 4 hours to set, overnight is best.

To finish - Once set, take out of the springform pan and place on a serving plate. Add the remaining stewed blueberries on top and slice to serve.