Grind 90g digestive cookies in a blender or food processor, mix with 45g melted butter, and press into a 15cm round pan. Chill in the fridge for 30 minutes.

Cook 80g blueberries with 30g sugar, 1 tsp lemon juice, and a pinch of salt for 5 minutes, then sift to remove skins and set aside to cool.

Bloom 1 tbsp gelatin in 30ml water. Whisk 200g softened cream cheese with 30g sugar, then fold in 70g yogurt and 2 tsp lemon juice.

Microwave bloomed gelatin for 10-12 seconds, mix with a little cream cheese, then fold into the rest of the mixture.

Whip 175ml heavy whipping cream with 30g sugar to soft peaks using an electric mixer with a whisk attachment. Fold it into the cream cheese mixture, reserving 150g for the white layer.

Pour the blueberry cream cheese mixture over the cookie base and refrigerate for 30 minutes. Then, add the reserved white layer and refrigerate for 3 hours.

Run a hot towel around the pan to unmold and smooth the sides. Whip heavy cream until stiff, and add a little purple food coloring for the icing. Pipe the frosting on top with fresh blueberries. Slice, serve, and enjoy!