Step 1:
Begin by lightly greasing a 7" springform circular tin and line with greaseproof paper.
Step 2:
Crush the digestive biscuits in a food processor or in a freezer bag with a rolling pin, the pour into a large bowl. Melt the butter, then add to the bowl and mix together.
Step 3:
Pour the biscuit mixture into the tin and press down firmly to set the crust in place. Place the tin in the fridge to chill whilst you make the topping.
Step 4:
In a large bowl beat together the vanilla bean paste, icing sugar and cream cheese until fully combined.
Step 5:
Pour in the whipping cream and beat the mixture to a soft peak.
Step 6:
Remove the tin from the fridge and pour over the filling, smoothing the top down with a palette knife. Place the cheesecake back into the fridge to firm up and set, preferably overnight.
Step 7:
Just before serving your cheesecake, decorate with blueberries and some crushed meringue.
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