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1
Add the biscuits to a small plastic bag, seal the top then crush the biscuits with a rolling pin.
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2
Heat the butter and golden syrup in a small saucepan until melted, stir in the biscuit crumbs and mix together.
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3
Divide between 8, 75ml (3fl oz) heart shaped sections in a flexible silicone cake mould.
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4
Press the biscuits into a thin layer with the back of a teaspoon.
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5
Chill while making the filling.
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6
Add the cream cheese, caster sugar and lemon rind to a bowl and whisk together briefly until just mixed.
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7
Gradually whisk in the lemon juice and the cream until smooth and thick.
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8
Spoon the cheesecake mixture into crumb lined moulds then spread into an even layer and swirl the tops with the back of a spoon.
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9
Chill for 5 hours or overnight.
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10
To make the blueberry topping, add the cornflour to a small saucepan, stir in the lemon juice and mix until smooth then add the water, sugar and blueberries.
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11
Cook over a medium heat for 2-3 minutes, stirring until the blueberries are just beginning to soften and the sauce has thickened to become a rich blueberry colour.
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12
Leave to cool, cover and chill until ready to serve.
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13
To serve, loosen the edges of the heart moulds and press up from the base, removing the cheesecakes with a small spatula.
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14
Transfer to serving plates and spoon the blueberries on top.
