Grease and line a 9cm deep, 17-18cm (6 ½ - 7inch) diameter spring-form cake tin with baking parchment. Put the butter, granola and dried blueberries in a food processor and blend in short bursts for several seconds to form a thick paste. Spoon over the bottom of the tin and press down well with the back of a spoon to cover the bottom evenly. Chill for 30 minutes.

Squeeze 200g (7oz) Blueberry Jam into a bowl and mix in 150g (5oz) soft cheese and 75ml (5 tbsp) double cream until smooth.

Put 3 leaves Gelatine in a separate shallow dish and cover with cold water. Leave to soak for 5 minutes.

Drain the gelatine and squeeze out the excess water. Put the leaves into a small heatproof jug and pour over 60ml (4 tbsp) of hot water which has been boiled, then cooled for 5 minutes. Stir until dissolved.

Stir the Gelatine liquid into the cheesecake mixture and then spoon over the granola base. Tap the tin gently to even out the layer. Chill for an hour or until firm.

For the next layer, mash the blackberries then press through a nylon or fine metal sieve to remove the seeds and to make a pulp – you will need 150g (5oz) of pulp. Transfer 100g (3 ½ oz) to a bowl and mix in 175g (6oz) soft cheese and 100ml (3 ½ fl.oz) cream. Sift 50g of icing sugar on top and mix together until well blended.

Prepare another 3 leaves of Gelatine as above and mix with hot water. Stir into the blackberry mixture and then pour over the set blueberry layer. Tap the tin gently to even out the layer. Chill for a further 1 hour or until firm.

For the final layer, mix the remaining 50g of blackberry pulp, 200g soft cheese, 125ml cream and 50g icing sugar together. Prepare the remaining 3 Gelatine leaves as above and mix with hot water. Stir into the blackberry mixture and pour over the set blackberry layer. Tap the tin gently to even out the layer. Chill the cheesecake for a further 3-4 hours until completely set.

To decorate, carefully release the tin clip and peel away the baking parchment. Transfer the cheesecake to a serving plate. Squeeze over the remaining Blueberry Jam and spread in a thin layer across the top of the cheesecake, right to the edge. Top with fresh blueberries and blackberries. Leave to stand at room temperature for 20 minutes to allow the flavours to develop and the Blueberry Jam to drip down the sides. Your stunning cheesecake now ready to serve and enjoy!