Healthy Blueberry Lemon Protein Cheesecake

Add the yogurt, light cream cheese, honey, cornflour, eggs, vanilla and sweetener to a blender and blend until completely smooth. Pour the mixture into a lightly greased and lined baking dish. Place the dish in a larger tray with hot water halfway up the sides (or put a tray of water at the bottom of the oven). Bake at 165C/330F for about 45 minutes - the center should still have a slight jiggle. Cool completely at room temperature. Make the topping: cook the frozen blueberries in a pan until softened, squeeze in the lemon, add sweetener and stir. Stir through the cornflour mixed with water and keep mixing until thickened; let cool. Pour the blueberry mix over the cooled cheesecake, drizzle with white chocolate and swirl with a toothpick. Crush the Biscoff biscuits and sprinkle around the edges. Chill before serving.