Prepare the Tin: Lightly grease a 23cm (9-inch) springform cake tin and line the base with baking parchment.

Make the Biscuit Base: Place the chocolate biscuits into a food processor and blitz until they form fine crumbs. Alternatively, put them in a sealed bag and crush them with a rolling pin. Pour in the melted butter and pulse until the mixture resembles damp sand. Tip this into the prepared tin and press down firmly and evenly with the back of a spoon. Place in the fridge to chill for at least 30 minutes.

Create the Blueberry Compote: While the base chills, put the blueberries, caster sugar, and lemon juice into a small saucepan over a medium heat. Cook for 10-15 minutes, stirring occasionally, until the berries have burst and the sauce has thickened. Stir in the cornflour slurry and cook for another minute until glossy. Set aside about one-third of the compote for decoration, and let the rest cool completely.

Whip the Filling: In a large bowl, using a stand mixer or electric hand mixer, beat the room-temperature cream cheese, sifted icing sugar, and vanilla extract until smooth and creamy. Be careful not to overmix at this stage.

Add the Cream: Pour in the cold double cream and continue to whip on a medium-high speed until the mixture is thick, voluminous, and holds stiff peaks. This is the point where the mixture becomes stable enough to set. What works best for me is watching for the whisk leaving clear trails in the mixture.

Create the Midnight Colour: Gently fold the cooled two-thirds of the blueberry compote into the cheesecake filling. For a more intense "midnight" look, add a few drops of blue and black food colouring gel and fold until just combined. You can create a marbled effect by not fully mixing it in.

Assemble the Cheesecake: Spoon the filling onto the chilled biscuit base and smooth the top with a spatula or the back of a spoon.

Chill to Perfection: Cover the tin with cling film and place it in the fridge to set for at least 8 hours, but preferably overnight. This long chilling time is essential for a firm set. Do not rush this step!

Decorate and Serve: Once set, carefully run a thin knife around the edge of the tin before releasing the springform clasp. Transfer the cheesecake to a serving plate. Spoon the remaining blueberry compote over the top, scattering fresh blueberries and a sprinkle of edible silver stars for that magical night-sky finish.