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Add the yoghurt, light cream cheese, honey, cornflour, eggs & extract into a blender & blend until completely smooth.
Pour the mixture into a lightly greased & lined baking dish.
Wrap the outside of the dish with foil to stop any water getting in then place it into a larger tray & fill that tray about halfway with hot water (or just put a tray of water at the bottom of the oven)
Bake at 165C/330F for approx 45 minutes. The centre should still have a slight jiggle. Take it out and let it cool down completely at room temp.
While that’s baking make your blueberry topping. Add the frozen blueberries to a pan on medium heat and cook until they soften and start releasing juice. Squeeze in your lemon then add the sweetener and mix.
Stir through your cornflour mixed with water and keep mixing until it thickens into a sauce then take it off the heat and let it cool.
Once the cheesecake is fully cooled pour the blueberry mix over the top and spread it out evenly.
Drizzle over the white chocolate spread and use a toothpick or knife to swirl it through for that marbled look.
Crush your biscuits and sprinkle them around the edges.
Fridge it until fully set, slice into 4 & enjoy.