Coconut blueberry marble cheesecake

1.Sprinkle gelatine over 1/4 cup boiling water in a small heatproof jug; stir to combine. Microwave on High (100%) for 20 seconds or until gelatine has dissolved and mixture is runny. Cool for 5 minutes. Meanwhile, using an electric mixer, beat cream cheese, essence and 1/2 cup sugar in a medium bowl until well combined. Beat in coconut cream and gelatine mixture. Cover with plastic food wrap; chill for 1 hour or until partially set.

2.Meanwhile, blend or process undrained blueberries, extra sugar and the cornflour until smooth. Pour berry puree into a small saucepan over moderate heat. Cook and stir for 2-3 minutes or until mixture boils and thickens. Transfer to a heatproof bowl, Cool.

3.Grease a 20cm (base diameter) round spring form pan. Line base with baking paper. Process cookies to make fine crumbs. Add butter; process until combined. Using a glass, press mixture over base and 2/3 of the way up side of prepared pan. If crumbs are difficult to press onto side, chill for 5 minutes. Place pan on a baking tray. Chill for 15 minutes.

4.Stir cream cheese mixture until smooth. Pour half the cream cheese mixture into cookie base; drop half the blueberry mixture, in small spoonfuls, over cream cheese mixture. Swirl lightly with a butter knife. Repeat with remaining cream cheese and blueberry mixtures. Cover with plastic food wrap; chill overnight or until firm. Serve.